When most Americans think of pancakes, the sweet discs that we coat with maple syrup at breakfast come to mind. And while those are lovely, that's not what we are talking about today. These savory vegetable pancakes are inspired by a popular Korean treat. And this time of the year, when garden bounties are overflowing, is the perfect time to add them to your menus.
I have a list of vegetables that are often in our garden baskets and CSA shares this time of the year. However, you can mix and match vegetables to suit your tastes and take advantage of what you have on hand. Got a lot of kohlrabi? Shredded it and use that instead or in addition to carrots. Opt for hot peppers instead of sweet ones. Cabbage can be switched out for chard, turnip greens, or spinach. You get the idea. As is often the case, make it your own. And if you opt for gluten free flour and gluten free sauces for serving, this can easily be made into a gluten and meat free meal in which you don't notice either missing. What's not to love?
If you find yourself with leftovers, simply layer the pancakes between layers of parchment or waxed paper and freeze them in a resealable plastic bag or appropriately sized container that's freezer safe. Then, when you want a quick breakfast, lunch, or dinner pop a couple into your toaster and grab your sauces and chopped chives or green onions and dig in!
Korean Veggie Pancakes
- ½ cup all-purpose flour (can use gluten free measure for measure flour blend)
- ½ cup cornstarch
- ½ teaspoon baking powder
- 1 teaspoon sea salt
- 1 large egg
- ½ cup cold water
- ½ cup zucchini, thinly sliced
- 1 cup coarsely shredded carrot
- 1 cup chopped cabbage
- ½ cup diced red bell pepper
- 4 green onions, sliced in half lengthways, cut 2-3 inches long
- 1-2 teaspoons chili flakes
- Vegetable oil, for frying
- Asian sauces, for serving - I used spicy Korean BBQ and sriracha mayo sauces
- Chopped fresh chives, for serving
In a large mixing bowl, mix the first four ingredients (flour through salt). Add the egg, then gradually add the cold water; mix well until you get a smooth batter.
Add the mixed vegetables (zucchini, carrot, cabbage, and red bell pepper - or similar blend of vegetables equaling about 3 cups), green onions, and chili flakes. Mix to combine well.
On a non-stick electric griddle or frying pan, add some vegetable oil, and set to medium-high heat. Scoop ¼ cupfuls of the batter mixture onto the griddle. Spread out a little bit. Cook for 2-3 minutes on each side, or until golden and the batter is cooked through. Fry them in batches suitable to your cooking surface.
Drain the pancakes on paper towels as needed. Repeat the same procedure with the rest of the batter. Transfer the pancakes to a serving plate and serve warm with your favorite Asian sauces and fresh chopped chives.
- Yields: 4-6 servings
- Preparation Time: 20-30 minutes, depending on the number of pancakes you can cook simultaneously