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.
