Savory vegetable pancakes recipe
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