GREEN VEGGIE PANCAKES
Steps:
- Place the vegetables, basil, salt, garlic powder and egg in a food processor and pulse until finely chopped and mixed. Add the flour and pulse a couple of times, just until combined.
- Lightly coat a large skillet with oil and heat over medium heat. Place 1-tablespoon dollops of the batter in the skillet and cook until golden, 1 to 2 minutes per side. Transfer to plates and repeat with the remaining batter, adding more oil as needed between each batch.
- Serve with marinara sauce, ketchup or mustard.
GREEN PANCAKE
Steps:
- In a high-speed blender, combine the milk and herbs and blend until very smooth. Add the eggs, flour, olive oil, salt and a few turns of pepper and blend until smooth.
- Heat a large nonstick skillet over medium heat and coat with a little butter or oil. Pour in about 1/3 cup batter and cook until set on the bottom, about 2 minutes; you'll know it's ready to flip when it lifts easily off of the skillet. Flip and cook until set on the other side, about another minute. Top with desired toppings. If topping with cheese, it's best to sprinkle it on as soon as you flip the crepe over, so that it has time to get melty!
GREEN ONION PANCAKE
This is the first I write a recipe. I made it as detailed as possible so it seems a bit long, enjoy! Serve with soy sauce or sour cream as desired.
Provided by Tsuzuku
Categories Appetizers and Snacks Pastries
Time 1h6m
Yield 10
Number Of Ingredients 7
Steps:
- Place flour in a bowl. Add hot water slowly in a steady stream, mixing well after each addition. Add cold water; mix until no dry spots remain. Knead dough lightly by hand until a ball is formed. Place dough in an oiled resealable plastic bag; seal the bag and let dough rest for 30 minutes.
- Place scallions in a bowl; season with salt and pepper.
- Roll dough out onto a floured work surface into a thin rectangle using a rolling pin. Spread butter all over; sprinkle evenly with salt and pepper. Spread scallions over the dough, leaving top edge of the dough empty. Roll dough up carefully from the opposite edge, keeping scallions in place and pulling dough a little with every roll to make it tight.
- Cut the roll into 3- to 4-inch-long pieces by hand; pinch and seal both ends. Lightly flatten each piece into a circular pancake.
- Heat a nonstick saucepan with oil; cook pancakes until golden brown, about 3 minutes per side. Crush 2 sides of the pancakes with spoons or ladles until flaky.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 29.4 g, Cholesterol 12.2 mg, Fat 5.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 3.1 g, Sodium 51.6 mg, Sugar 0.3 g
VEGETABLE PANCAKES
Make and share this Vegetable Pancakes recipe from Food.com.
Provided by JoJoStar
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- in a mixing bowl stir together the flour, baking powder, salt and pepper.
- In another bowl, beat together the egg, milk,carrots , zucchini, and onions.
- Add this to the dry ingredients and stir until combined.
- Using a large skillet, heat 1 tablespoon of oil over medium heat.
- Pour the batter by tablespoons into the pan, making a few pancakes at a time.
- Cook about 2 minutes on each side and golden brown.
- Add the remaining oil to the pan as needed.
- Serve immediately.
Nutrition Facts : Calories 83, Fat 4.5, SaturatedFat 0.8, Cholesterol 24.3, Sodium 193.7, Carbohydrate 8.8, Fiber 0.9, Sugar 1.3, Protein 2.2
VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES)
Crisp at the edges, soft at the center and filled scallions and other vegetables, these irresistible, comforting pancakes (adapted from Sohui Kim of Insa and the Good Fork restaurants in Brooklyn) make for a quick dinner that you can throw together on any given weeknight. It's extremely forgiving, so feel free to use whatever vegetables you have on hand. Ms. Kim recommends finely shredded raw vegetables, or even leftover cooked vegetables. And if you don't have the bandwidth to make a dipping sauce, a drizzle of soy sauce and squirt of Sriracha adds verve without any work. Serve pajeon by itself or topped with a fried egg or two, if you want to add protein.
Provided by Melissa Clark
Categories dinner, weekday, pancakes, vegetables, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
- In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
- In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
- Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.
More about "green veggie pancakes recipes"
CHICKPEA PANCAKES WITH GREENS AND CHEESE RECIPE | BON …
From bonappetit.com
4.5/5 (104)Author Chris MoroccoServings 2
- Preheat oven to 350°. Whisk chickpea flour and ½ cup plus 2 Tbsp. cold water in a small bowl. Whisk in 1 Tbsp. oil and a pinch of salt. Let sit at least 10 minutes and up to 1 hour to allow flour to hydrate.
- Meanwhile, heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Add onion, garlic, and brussels sprouts; cook, tossing occasionally, until softened and lightly browned, about 3 minutes. Add kale and cook, tossing often, until tender, about 3 minutes. Add 2 tsp. hot sauce, season with salt, and toss well. Transfer to a medium bowl; wipe out skillet.
- Swirl 1 tsp. oil in skillet to coat; heat over medium-high. Pour ¼ cup batter into center of skillet and swirl to form a thin 6"–7"-diameter pancake. Cook until well browned underneath and crispy around edges, about 2 minutes. Flip pancake and cook just until second side is lightly browned, about 1 minute. Transfer to a rimmed baking sheet. Repeat process with remaining batter and 3 tsp. oil to make 4 total. Divide vegetables between 2 pancakes and top with cheese and remaining 2 pancakes. Bake until cheese is melted, 6–8 minutes. Serve topped with yogurt and more hot sauce.
GREEN VEGGIE PANCAKES - WEELICIOUS
From weelicious.com
Reviews 113Calories 40 per servingTotal Time 10 mins
EASY KOREAN VEGETABLE PANCAKE - WHAT GREAT GRANDMA …
From whatgreatgrandmaate.com
EASY VEGETABLE PANCAKES RECIPE - SERIOUS EATS
From seriouseats.com
VEGETABLE PANCAKE (YACHAEJEON) RECIPE BY MAANGCHI
From maangchi.com
PAJEON (GREEN ONION PANCAKE) RECIPE BY MAANGCHI
From maangchi.com
VEGETABLE PANCAKES | PAULA DEEN
From pauladeen.com
5/5 (9)Total Time 15 minsEstimated Reading Time 30 secs
5 YUMMY HEALTHY GREEN PEA RECIPES FOR KIDS - UNB.COM.BD
From unb.com.bd
FRESH VEGGIE PANCAKES | HY-VEE
From hy-vee.com
KOREAN VEGETABLE PANCAKE (YACHAEJOEN) - COOKING CARNIVAL
From cookingcarnival.com
VEGAN PAJEON 파전 (KOREAN SCALLION/GREEN ONION PANCAKES)
From thefoodietakesflight.com
KOREAN VEGETABLE PANCAKE (BUCHIMGAE/PAJEON) - ALPHAFOODIE
From alphafoodie.com
VEGETABLE PANCAKE RECIPE | VEGGIE PANCAKES | NUTRI PANCAKE OR …
From hebbarskitchen.com
SCALLION PANCAKES (VEGAN RECIPE) - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
KOREAN VEGETABLE PANCAKES | AMERICAN HEART ASSOCIATION RECIPES
From recipes.heart.org
GLUTEN-FREE KOREAN VEGGIE PANCAKE (VIDEO) • JUST ONE COOKBOOK
From justonecookbook.com
You'll also love