Vegetable Pancakes
In a small bowl, stir together all ingredients for the dipping sauce. Set aside.
In a medium bowl, whisk eggs and salt until frothy. Add flour and ice water. Then, stir to make a thick batter. Gently stir in vegetables and green onions.
In a small skillet, heat half the oil over medium heat. Spoon in half the batter to make a pancake, spreading the vegetables evenly. Cook until crisp and golden, 4 to 5 minutes per side. Repeat with remaining oil and batter.
Cut pancakes into quarters; arrange on a platter; and serve with dipping sauce.
4 servings
2 pieces
- Amount per serving
- Calories164
- % Daily Value *
- Total Fat 5g7%
- Saturated Fat 1g5%
- Sodium 465mg21%
- Total Carbohydrate 22g8%
- Dietary Fiber 1.7g7%
- Protein 7.3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe was adapted from eatfresh.org.
Ingredients
Directions
In a small bowl, stir together all ingredients for the dipping sauce. Set aside.
In a medium bowl, whisk eggs and salt until frothy. Add flour and ice water. Then, stir to make a thick batter. Gently stir in vegetables and green onions.
In a small skillet, heat half the oil over medium heat. Spoon in half the batter to make a pancake, spreading the vegetables evenly. Cook until crisp and golden, 4 to 5 minutes per side. Repeat with remaining oil and batter.
Cut pancakes into quarters; arrange on a platter; and serve with dipping sauce.
