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Vegetable Pancakes

Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

 2 tbsp Rice wine vinegar
 2 tbsp Low-sodium soy sauce
 1 tsp Sugar
 Pinch of red chile flakes or to taste
 2 tsp Vegetable oil
 2 Large Eggs
 ½ tsp Salt
 ¾ cup All-purpose flour
 ½ cup Ice water
 1 ½ cups mixed, chopped vegetables such as zucchini, broccoli, bell peppers, green beans, or asparagus
 2 green onions (scallions) cut into 1-inch pieces
Note: First 5 ingredients are for making the dipping sauce.
1

In a small bowl, stir together all ingredients for the dipping sauce. Set aside.

2

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.

3

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.

4

Cut pancakes into quarters; arrange on a platter; and serve with dipping sauce.

Nutrition Facts

4 servings

Serving size

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.