Vegetable Pancakes

5 from 6 votes

This vegetable pancake recipe came from the need to feed my grandson more vegetables. We “hide” the vegetables in these crispy Chinese-style pancakes, and he loves them!

Prep Time25

Cook Time1

Total Time1 25

Course: Appetizers and Snacks

Cuisine: Chinese

Servings:

Calories: 229kcal

Author: Judy

Ingredients

1½ cups all-purpose flour
1¾ cups water (divided)
1 small carrot (finely grated; about 3 ounces)
½ bell pepper (minced / finely chopped; about 2.5 ounces)
2 scallions (finely chopped)
1 large egg
1 teaspoon salt
¼ teaspoon Sichuan peppercorn powder (or white or black pepper)
2 teaspoons sesame oil
Vegetable oil (for cooking)
Sesame seeds for sprinkling (optional)

US Customary - Metric

Instructions

In a large bowl, mix the flour with 1 cup (235ml) of water until it turns into a thick batter. Cover with an overturned plate and rest for 15 minutes while you prepare the rest of the ingredients.
Once the batter is rested, mix in the remaining ¾ cup (180ml) water, grated carrot, bell pepper, scallions, egg, salt, ground Sichuan peppercorn powder, and sesame oil. Mix well.
Lightly brush a flat-bottomed nonstick pan with a drizzle of oil. Pour the batter into the center of the pan. (Make the pancakes large or small; just be prepared to flip them!) Use a rubber spatula to spread the batter and make a thin pancake. Leave some room around the pancake so it doesn't go directly to the sides of the pan. This will allow it to crisp up properly. If using sesame seeds, immediately sprinkle them over the top when the batter is still wet, or they may not stick.
Increase the heat to medium high. Cook each side for 5-8 minutes until lightly golden brown. Repeat with the remaining pancakes (keeping in mind that you may need to turn off the heat to let the pan cool between batches. The batter cooks very fast when it hits a hot pan, making it hard to spread the batter thinly! Cut cooking time in half by using two pans).

Notes

You can make the batter up to 1 day in advance. You can refrigerate the batter for up to 2 days. Just mix it thoroughly once again before cooking the pancakes.

To reheat, fry the pancakes in a hot oiled pan for a couple minutes per side, or put them in a toaster oven for about 5 minutes.The microwave isn’t ideal, as they will turn soggy.

Nutrition