Certainly! Here’s a simple recipe for vegetable pancakes:
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 3/4 cup milk
- 1 tablespoon vegetable oil
- 1 cup mixed vegetables (such as finely chopped bell peppers, onions, carrots, zucchini, or corn kernels)
- 1/4 cup chopped fresh herbs (such as parsley or cilantro)
- Optional: grated cheese (such as cheddar or mozzarella)
Instructions:
- Prepare the Vegetables:
- Wash and chop the vegetables finely. You can use a combination of any vegetables you prefer or have on hand.
- Make the Batter:
- In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper.
- In another bowl, beat the egg lightly, then add milk and vegetable oil. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and mix until you have a smooth batter.
- Add Vegetables and Herbs:
- Fold in the chopped vegetables and fresh herbs into the batter until evenly distributed. If you’re adding cheese, mix it in as well.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
- Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake, spreading it slightly with the back of a spoon to form a round shape.
- Cook the pancakes for 2-3 minutes on one side until bubbles start to form on the surface and the edges look set.
- Flip the pancakes and cook for an additional 1-2 minutes on the other side until golden brown and cooked through.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
- Serve:
- Serve the vegetable pancakes hot, garnished with extra herbs if desired.
- They can be enjoyed on their own, with a dollop of sour cream or yogurt, or with your favorite dipping sauce.
Enjoy your delicious and nutritious vegetable pancakes!
