Photo: Vegetable Pancakes Recipe
Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 1/4 cup milk
- 1 cup grated carrots
- 1 cup grated zucchini
- 2 green onions, sliced
- 2 tablespoons oil
Directions
In a mixing bowl, stir together the flour, baking powder, salt, and pepper. In another bowl, beat together the egg, milk, carrots, zucchini, and onions. Add this to the dry ingredients and stir until combined.
Using a large skillet, heat 1 tablespoon of oil over medium heat. Pour the batter by tablespoons into the pan, making a few pancakes at a time. Cook about 2 minutes on each side and golden brown. Add the remaining oil to the pan as needed. Serve pancakes at once.
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By Chef #1501872
on February 14, 2013
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Nice way to use abundant veggies, in an easy, quick, relatively healthy manner. I used parsnips instead of carrots, cause that's what I had. And red onion instead of scallions. Found they cooked nicely with only a trace of oil in the pan. Good with hot honey mustard. Will use again for veggies that grate nicely, esp bags of frozen zucchini from the summer. Is important to drain the extra water, if you have time.
By jettgo
on July 08, 2012
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Super easy & everyone LOVED them!! This is how I substituted based on what I had on hand- All the dry & wet ingredients were the same however I used 2cups of grated zucchini & minced red onion. SO GOOD. I used 3/4c of flour. The batter should be like a pancake. After flipping them the 1st time flatten them with the spatula, that way they will cook though out. Did not top them with anything. I think if you stick to the dry & wet ingredients you can have fun with the veggies. Can't wait to use potatoes & bacon OR corn, YUM
By zahanoo
Sherman Oaks, CA
on February 28, 2012
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I am giving this recipe 5 stars because it provides the basic proportions and ingredients for great veggie cakes. The recipe does need a bit of tweaking to make it really great. To avoid soggy pancakes, I shredded the zucchini ahead of time (approximately one hour and sprinkled with salt. Prior to mixing all the ingredients, I squeezed out the water from the zucchini and got really nice texture to the final product. They came out soft but not soggy and held their shape nicely through the cooking process. My two year-old likes these. I like the idea of adding a bit of cheese and garlic to these to layer more flavors.
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