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Savory vegetable pancakes recipe
You are here: Home / Blog / Savory Vegetable Pancakes Recipe – July Pinterest Challenge

Savory Vegetable Pancakes Recipe – July Pinterest Challenge

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Need a quick and easy appetizer or vegetable meal? Try this Savory  Vegetable Pancakes Recipe that you can easily customize with vegetables you have in your fridge.

Savory Vegetable Pancakes using carrots, shiitake mushrooms, and Chinese chives

It’s the third Tuesday of the month and it’s time for the Pinterest Challenge! If you aren’t familiar with this monthly challenge, it’s a challenge to get us (you too) to make something or be inspired by something we’ve pinned to our Pinterest boards. To see the other Pinterest posts, make sure to scroll to the bottom of this post.

To join next month’s #pinterestchallenge, click here to sign-up ⇒ August Pinterest Challenge.

Pinterest Challenge Blog Hop

This month, I was inspired by a pin from Playing Perfect that had a roundup of 73 Korean Recipes. In this roundup, there was a link to a Korean seafood pancake, which caught my interest. But before I had a chance to make a seafood pancake, my youngest daughter got to the shrimp I intended to use and made shrimp vegetable appetizers….wah, wah, waaaahh. So that began my internet search for Korean pancakes and to my surprise there are a TON of Korean pancake variations! Some use rice flour, a Korean pancake mix, plain AP flour, eggs, no eggs, seafood, and everything in between! The recipe below is a combination of various recipes and my twist on the green onion Korean pancake (pajeon).

Savory vegetable pancakes recipe

Savory Vegetable Pancakes Recipe (Makes 2 large 10″ pancakes)

For this recipe, keep in mind that this isn’t a typical fluffy breakfast pancake. It’s more of a thin dense and chewy type of pancake. Also, you don’t have to be exact in each particular vegetable measurements or even use the same vegetables. You can totally mix things up and make your own savory vegetable pancakes by using what you have in your fridge and what your family likes. The main thing I’ve learned from trying several vegetable only Korean pancake recipes is to make sure there are A LOT more vegetables than batter and use enough oil to ensure a crispy outside.

Savory vegetable pancakes mix

  • Mix together flour, garlic powder, salt, eggs, and cold water in a large bowl.

Savory vegetable pancakes with vegetables mixed in

  • Add in chopped vegetables and stir to evenly coat everything. I’ve used various mixes of Chinese chives, carrots, onions, corn, mushrooms, and cooked chopped spinach.

Cooking the savory vegetable pancakes

  • Heat about 2 T. of oil in a large 10″ pan on medium high heat.
  • Add half of the vegetable mixture into the pan and quickly spread/pat out into a thin layer across the bottom of the pan. Cook for about 2 minutes.
  • Flip the vegetable pancake over. Add a tab more oil if needed and press down with a spatula to ensure all of the pancake surface touches the pan. Cook for another 2 minutes.

Savory Vegetable Pancakes Recipe

  • Remove from heat and let cool slightly.
  • Cut into bite size pieces or serve as-is with the Savory Vegetable Pancakes Dipping Sauce.

Savory Vegetable Pancakes Dipping Sauce 

savory vegetable pancakes dipping sauce

What makes this dipping sauce a must with these savory vegetable pancakes? It gives just the right amount of additional salt and tang for the pancakes. This dipping sauce is mainly a mix of soy sauce and vinegar, but it’s easy to add other ingredients and customize the dip for each person if needed.

  • Mix together soy sauce, rice wine vinegar, water, garlic sriracha sauce (substitute with gochujang), and sesame seeds.
  • Serve with the savory vegetable pancakes!
Savory vegetable pancakes recipe
Print
Savory Vegetable Pancakes
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

Use Chinese chives, corn, shiitake mushrooms, and carrots to make a vegetable side dish or vegetarian meal. Swap vegetables with your favorites to customize the flavor.

Course: Appetizer, Side Dish, Snack
Keyword: pancakes, savory pancakes, vegetable pancakes
Ingredients
Savory Pancakes
  • 1 cup flour
  • 1 large egg
  • 3/4 cup cold water
  • 1/2 teaspoon garlic powder - optional
  • 1/2 teaspoon salt
  • 1 tablespoon gochujang - optional
  • 2 cups various chopped, sliced, and shredded vegetables - corn, shiitake mushrooms, carrots, onions
  • 1 - 1 1/2 cups Chinese chives or green onions
  • vegetable/canola oil
Dipping Sauce
  • 2 tablespoon soy sauce
  • 2 teaspoon rice wine vinegar ,substitute with regular vinegar
  • 1 tablespoon water
  • garlic sriracha or gochujang ,to taste
  • sesame seeds - optional
Instructions
  1. Prep vegetables - thinly chop mushrooms, shred carrots, and drain corn. Chop Chinese chives into about 3" length pieces. Set aside. 
  2. In a large bowl, mix together the first six ingredients until smooth and lump free. Add in the cut vegetables and stir to coat everything evenly. 
  3. Heat about 1 1/2 T. to 2 T. of oil in a 10" pan over medium high. Place half of the vegetable mixture into the pan and quickly spread out into a thin layer. Cook for about 2 minutes. If browning too quickly, lower the heat to medium. Flip over and add more oil if needed. Press on the pancake with a spatula to ensure a crisp crust and cook for another 2 minutes or until golden brown. 
  4. Slide the pancake onto a plate and slightly cool. Cut into bite sized pieces or serve whole with soy and vinegar dipping sauce.
    Savory vegetable pancakes recipe
Recipe Notes
  • Use about 2 1/2 to 3 1/2 cups of various chopped/sliced vegetables for these pancakes. Shape and size of vegetables will dictate the amount of vegetables to use. Using less vegetables will produce a chewier flour pancake, while using more will produce a chewy vegetable heavy pancake. 
  • Green onions or a mixture of green onions and sweet onions can be substituted for the Chinese chives.
  • Substitute vegetables to your taste. Sweet onions and cooked chopped spinach are great substitutes and additions.
  • If you don't want to use eggs, leave it out and increase the water to 1 cup. 
  • If you don't have a large 10" pan, make small mini vegetable pancakes.
  • This can be kept in the fridge for several days in an air tight container.

View the other Pinterest Challenge Posts:

  • January 2018 – One Skillet Chicken with Lemon Garlic Cream Sauce
  • February 2018 – Dollar Tree St. Patrick’s Day Wreath
  • March 2018 – Bourbon Chicken with Vegetables
  • April 2018 – Mini Hoop Seashell Wall Hanging
  • May 2018 – Giant Mochi Ice Cream
  • June 2018 – Matcha Mousse
  • July 2018 – Savory Vegetable Pancakes
  • August 2018 – Jumbo Jello Gummy Bears
  • September 2018 – Halloween Candy Popcorn
  • October 2018 – Halloween Plastic Tablecloth Wreath
  • November 2018 – Apple Pie Hotteok
  • December 2018 – Christmas BINGO Gift Exchange Game

Now let’s see what other things Pinterest inspired! Head over and visit the other hosts to see what they crafted, cooked, built, or tried!

Pinterest Challenge Blog Hop

Erlene – My Pinterventures  •  Jenny – Cookies Coffee and Crafts
Debbee – Debbee’s Buzz  •  Laurie – My Husband Has Too Many Hobbies
Bri – Halfpint Design  •  Julie – Sum of their Stories
Alexandra – Eye Love Knots •  T’onna – Sew Crafty Crochet
Beverly – Across the Boulevard  •  Debra – Shoppe No. 5
Roseann – This Autoimmune Life  •  Terri – Our Good Life
Chelc – Inside The Fox Den •  Cherryl – Farm Girl Reformed
Leslie – Once Upon a Time & Happily Ever After • Katrin – Kreativ K
Kelley – Simply Inspired Meals  •  Joanne – Our Unschooling Journey
Toni – Small Home Soul  •  Gail – Purple Hues and Me
Rebecca – Hello Central Avenue  •  Michelle – Our Crafty Mom
Marie – DIY Adulation •  Sam • Raggedy Bits
Kristie – Teadoddles •  Marie – The Inspiration Vault
Lydia – Lydia’s Flexitarian Kitchen  •  Maria – Simple Nature Decor
Emily – Domestic Deadline

An InLinkz Link-up


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Appetizers, Blog, link up, Linkups, Lunch, recipes, Side Dish 21

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Comments

  1. Kelley says

    July 24, 2018 at 12:46 PM

    Looks like a great way to get veggies into your meal. Thanks for sharing!

    Reply
  2. Sew Crafty Crochet says

    July 24, 2018 at 10:43 AM

    I’ve never heard of vegetable pancakes before, but they look yummy!

    Reply
  3. Shirley Wood says

    July 23, 2018 at 6:41 PM

    They look tasty. I think I’d like the crispy crust too. I like all of the ingredients you used.

    Reply
  4. Michelle James says

    July 23, 2018 at 6:39 AM

    Erlene, I never heard of a vegetable pancake but you make me want to try it. It looks and sounds so yummy and what a great way to get kids to eat veggies! Great recipe!

    Reply
  5. Bri Adams says

    July 22, 2018 at 10:34 PM

    How fun to be introduced to a new food! I grew up with zucchini pancakes but these are so fun and different. I love that you can customize the veggies to your liking and anything served with a dipping sauce is ok with me!

    Reply
  6. Sam - Raggedy Bits says

    July 20, 2018 at 2:05 AM

    What a delicious recipe!! Am totally going to add this to our menu plan. The dipping sauce sounds so yummy too!

    Reply
  7. Lydia from Lydia's Flexitarian Kitchen says

    July 19, 2018 at 8:18 AM

    I’ve had these with green onions, but not other vegetables. What a great idea to mix and match with whatever is available. We could easily eat these as a meal.

    Reply
  8. Gail says

    July 18, 2018 at 3:41 PM

    Besides being perfect for breakfast and brunch, it’s also perfect to serve anytime since it has lots of veggies and less batter – seems just right as an appetizer too, with the dipping sauce!

    Reply
  9. Toni | Small Home Soul says

    July 18, 2018 at 1:04 PM

    Oh my goodness these look so good. I love a good pancake and I think this would be a perfect side for any meal, or on their own as a healthy appetizer or snack.

    Reply
  10. Debrashoppeno5 says

    July 18, 2018 at 12:16 PM

    This certainly looks so good. It is sure to be a hit every time you make it.

    Reply
  11. Roseann Hampton says

    July 17, 2018 at 6:50 PM

    This looks like a great dish to clean out the vegetable drawer! Pinning!

    Reply
    • Erlene at My Pinterventures says

      July 19, 2018 at 3:36 PM

      Yes, that’s exactly what I do. Sometimes I have a bit of mushrooms left or spinach, so before it goes bad, I make this! And it’s gone in a day at our house.

      Reply
  12. Leslie Clingan says

    July 17, 2018 at 6:34 PM

    Long ago in another life time, I was a military wife and had a good friend who was Korean. I believe she made something like this for me and it was delicious. So nice to think of my friend Suni and to remember this recipe. Pinning.

    Reply
    • Erlene at My Pinterventures says

      July 19, 2018 at 3:38 PM

      Yes, it’s a common dish in Korea and there are so many variations. I love that it’s super simple and I can make it with things I already have in my fridge. I made more yesterday and they were gone by this afternoon. My oldest daughter asked me where it went and I had to tell her it was already gone. I guess I’ll be making more today 🙂

      Reply
  13. Laurie says

    July 17, 2018 at 6:19 PM

    I’m not familiar with this dish, but wow, it looks amazing Erlene! I think it would be a hit in my family. Thanks for sharing your recipe! Pinning.

    Reply
  14. Mother of 3 says

    July 17, 2018 at 2:02 PM

    I have never heard of Korean pancakes but it sure looks yummy! Pinned.

    Reply
  15. MAria says

    July 17, 2018 at 11:39 AM

    WOW this is so yummy and I am definetly making this and pinning it. Thanks for such a organized and good great challenge.

    Reply
  16. Debbee says

    July 17, 2018 at 10:05 AM

    Oh Erlene, these look and sound delicious! I can’t wait to try them. Pinned!

    Reply
  17. Laura Ingalls Gunn says

    July 17, 2018 at 8:45 AM

    What a perfect dish for brunch! I can’t wait to make it.

    Reply
  18. Katrin says

    July 17, 2018 at 6:50 AM

    What a great pancake recipe, makes me want to try this asap! Yum!!

    Reply
  19. Jenny says

    July 17, 2018 at 4:47 AM

    This looks like a great side. I’m always looking for different ways to have vegetables. It looks yummy!

    Reply

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