Saturday, August 13, 2011

Savory Asian Vegetable Pancakes with Dipping Sauce

Yum
My kids love pancakes and they love to dip things.  I scored big points with these Savory Asian Pancakes because I gave them both.  I loved the fact that each pancake was full of vegetables  These savory pancakes are great as an appetizer, snack or even as a meal.

Asian Vegetable Pancake Ingredients:
4-5 bunches of green onion/scallions chopped
1 cup of grated zucchini
1 cup of grated carrot
1 inch ginger grated
3 cloves garlic grated
1tsp red chili flakes
Salt to taste
  

Batter:
2 cups all purpose flour
2 eggs
2 1/2 cups of warm water
1 tsp sesame oil
salt (to taste)

Directions:
In a skillet heat up 1 Tbs of canola oil.  Add your veggies, ginger, garlic and chili flakes, some salt and allow to fry for a few minutes.  When everything becomes fragrant and the vegetables start to soften you can turn off the stove and allow the mixture to cool down.

 
 Mix the flour, water, eggs, salt and sesame oil together to make the pancake batter.  You want the batter to be thin and not as thick as American Style Breakfast Pancake batter.  Add the cooled vegetables to the batter and stir well.   Heat a skillet on medium-high heat.  Using a paper towel dipped in some canola oil and coat the skillet.  Pour a large spoon of batter into the skillet and spread with the back of the spoon so it's thin. Allow the batter to cook on each side until the pancake is browned and cooked through.  Repeat.  Remember to coat the skillet with some oil between each pancake.
Transfer the cooked pancake to a plate and cut into wedges with a knife or pizza cutter.  Serve hot with dipping sauce.  Enjoy.






Dipping Sauce
1/4 cup of soy sauce
1/2 tsp of toasted sesame oil
1 clove garlic grated
pinch of grated fresh ginger
splash of water (about 1Tbs)
2 Tbs of Hoisin Sauce
1/2 tsp of red chili flakes (or to taste)

Allow ingredients to heat in a little saucepan until warmed through.  Transfer into another bowl and allow to chill in fridge.  Garnish with some green onion slices.  Enjoy.

Enjoy.   Makes about 8-10 large pancakes.

10 comments:

  1. Oh, my gosh, these sound amazing!!! I think I could eat a whole batch myself.

    PS...as far as StumbleUpon goes, I've just started to hook up with some other blogger friends. They send me favorite posts, and I send some of mine plus others I like. Having a network of friends there does help...so you can add me (lizzydo) if you'd like and you need to click on the share box. I will then add you :) Then if you share a post with me, I can give you a thumbs up if I like it. I would definitely give this post a huge thumbs up.

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  2. delicious looking pancakes perfect with the sauce

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  3. Healthy and fun...it's a double win. :)

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  4. Ok, so you made my mouth water with this one. I adore scallion pancakes of any kind. These look fantastic. Dudette wouldn't be able to tell what was scallion and what was zucchini, so she'd probably eat it. Great job!

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  5. I am almost afraid to make these. This could easily start a new addiction for me.

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  6. These are incredible! I love, Love, LOVE the dipping sauce! My hubby would be crazy about these, too!

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  7. OMG the sauce is so good n spicy pancakes..love them..

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  8. You could shorten this recipe buy going to your Korean grocery store and buying Korean pancake batter there. Hehehehe! :)

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  9. Looks awesomely delicious!!!.....but I wish there were a printable version (of ALL your great sounding recipes)!

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