This savory vegetable pancake is a delicious, nutritious, and easy-to-make dish perfect for breakfast, lunch, or dinner. Packed with fresh vegetables and a light, fluffy texture, this pancake is a great alternative to traditional pancakes and a wonderful way to incorporate more veggies into your diet.
Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Ingredients
- 1 egg
- 2 teaspoons sugar
- 1 teaspoon salt
- 170 ml warm milk
- 1.5 teaspoons yeast
- 170 ml warm water
- 250 grams flour
- 1 bunch parsley (finely chopped)
- 1 green onion (finely chopped)
- 1 sweet pepper (diced)
- 1 green pepper (diced)
- Black olives (sliced, to taste)
- 1 large tomato (diced)
- 1 medium onion (finely chopped)
- 1 large potato (grated and drained of excess moisture)
Directions
- In a mixing bowl, beat the egg with sugar and salt until well combined.
- Add warm milk and yeast to the egg mixture, stirring until the yeast dissolves.
- Gradually add warm water and flour, whisking continuously until you get a smooth pancake batter (slightly thicker than regular pancake batter).
- Cover the batter with a clean towel and let it rest for about 30 minutes to allow the yeast to activate.
- While the batter is resting, chop all vegetables and grate the potato, squeezing out excess water to prevent sogginess.
- After the batter has rested, stir in the parsley, green onion, sweet pepper, green pepper, black olives, tomato, onion, and grated potato until well incorporated.
- Heat a non-stick pan or griddle over medium heat and lightly grease it with oil.
- Pour a ladleful of batter onto the pan and spread it into a circular shape. Cook for about 2-3 minutes on one side until golden brown.
- Flip the pancake and cook for another 2-3 minutes until fully cooked.
- Repeat with the remaining batter, greasing the pan as needed.
- Serve warm and enjoy!
Nutritional Facts (Per Serving)
- Calories: 190 kcal
- Carbohydrates: 32g
- Protein: 5g
- Fat: 3g
- Fiber: 4g
- Sodium: 210mg
The Origins and Popularity
Savory pancakes have been enjoyed across different cultures for centuries. Unlike the traditional sweet pancakes found in American breakfasts, savory pancakes are a staple in many parts of the world. They can be found in forms such as Korean Pajeon, Indian Besan Chilla, and French Galettes.
This particular vegetable pancake is inspired by the Mediterranean and Middle Eastern cuisines, where fresh vegetables and simple batter are combined to create a delicious and hearty meal. Pancakes like this are popular because they are easy to make, versatile, and packed with nutrition.
People love this dish because it can be made in minutes using pantry-friendly ingredients. It is an excellent way to use up leftover vegetables and create a filling meal without much effort.
Why You’ll Love This Recipe
This savory vegetable pancake is perfect for any meal and suits a variety of dietary preferences.
- Quick and easy – Can be made in under 40 minutes
- Nutritious and wholesome – Packed with fresh vegetables
- Budget-friendly – Uses simple, inexpensive ingredients
- Versatile – Can be customized with your favorite veggies
Health Benefits
This pancake is not only tasty but also provides several health benefits due to its fresh ingredients.
- High in fiber – Supports digestion and gut health
- Rich in vitamins – Peppers, parsley, and tomatoes provide essential nutrients
- Low in unhealthy fats – A light and healthy alternative to fried foods
- Contains protein – From eggs and milk, keeping you fuller for longer
Serving Suggestions
This savory pancake can be served in various ways to make it even more enjoyable.
- Serve with yogurt or sour cream for a creamy contrast
- Pair with a fresh salad for a balanced meal
- Top with feta cheese or shredded cheddar for extra flavor
- Enjoy with a side of soup for a warm and comforting dish
Tips
To achieve the best texture and flavor, follow these simple tips.
- Make sure to let the batter rest to allow the yeast to activate properly.
- Use a non-stick pan to prevent sticking and ensure even cooking.
- Grate and drain the potato well to avoid excess moisture.
- Cook over medium heat to ensure the inside is cooked without burning the outside.
- For a crispy edge, lightly oil the pan before pouring the batter.
Variations to Try
This recipe is incredibly adaptable, so you can try different variations based on your preferences.
- Cheesy version – Add shredded mozzarella or parmesan to the batter.
- Spicy version – Include chopped jalapeños or red pepper flakes.
- Protein boost – Add chopped cooked chicken or tofu for extra protein.
- Gluten-free option – Substitute regular flour with chickpea or rice flour.
Conclusion
This savory vegetable pancake is an easy and delicious way to enjoy a homemade meal that is both nutritious and satisfying. Whether you make it for breakfast, lunch, or dinner, it’s a fantastic dish that’s easy to prepare and full of flavor. Try it today and enjoy a wholesome, veggie-packed meal!
Frequently Asked Questions
-
Can I make the batter ahead of time?
Yes! You can prepare the batter and store it in the refrigerator for up to 24 hours before cooking. -
Can I use whole wheat flour instead of white flour?
Yes, but the texture may be slightly denser. A 50-50 mix of white and whole wheat flour works well. -
How do I store leftover pancakes?
Store them in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave before serving. -
Can I freeze these pancakes?
Yes! Place them in a ziplock bag with parchment paper between each pancake and freeze for up to 1 month. -
What can I use instead of yeast?
You can substitute baking powder (1 teaspoon) if you prefer a quicker version. -
Can I make this vegan?
Yes! Replace the egg with flaxseed meal (1 tbsp flax + 3 tbsp water) and use plant-based milk. -
How do I prevent my pancakes from being too soft?
Make sure the grated potato is well-drained, and cook on medium heat for a crispy texture. -
Can I cook these in an oven instead of a pan?
Yes! Pour the batter into a greased baking dish and bake at 180°C (350°F) for 20-25 minutes. -
What can I serve with this?
These pancakes go well with hummus, tzatziki, fresh salad, or a side of eggs. -
Can I make mini pancakes instead of one large one?
Absolutely! Pour smaller amounts of batter onto the pan to make bite-sized savory pancakes.
This savory vegetable pancake is an easy, flavorful, and healthy dish that can be enjoyed any time of the day. Try it today and make it your new favorite meal!