Savoury Vegetable Pancakes are quick to whip up and really satisfy that craving for something salty and carbie.
Incidentally they also make use of staple ingredients when you reach the end of your inspired menu week.
I’m going to put these in the snack and side categories as they’re not quite meal satisfying on their own.
Unless you eat all 10 which is NOT hard to do.
ingredients
- 1 cup flour
- 1/2 tsp kosher salt
- 1 cup water
- 1 cup sweet white onions (or any onions), sliced fine 🧅
- 1/2 cup grated carrot 🥕
- 3 green onions, 1” pcs
- 1/2 cub cabbage, sliced thin (white or red )
- 1 jalapeno, seeded and diced fine
- 2 tbsp coconut oil
DIPPING SAUCE:
- 2 tbs soya sauce
- 1 tbsp lemon juice 🍋
- 1 tsp water
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
this is how we do it
1. In a large bowl mix the flour , salt and water together into a batter.
2. Add the vegetables (prepped as mentioned) in to batter.
3. Heat coconut oil in a large frying pan.
4. When hot, add the batter 1/4 cup at a time, flatten and cook 4 min per side.
Reminds me of those work days wandering around T & T Supermarket at lunch and smelling the freshly prepared scallion pancakes.
If you want to get a little more involved with a heartier version of this vegetable pancake check out Yachaejeon – Vegetable Pancake on a previous post.