Vegetable Pancake Stacks Recipe

Vegetable Pancake Stacks Recipe

Ingredients

For the Batter:

• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup (240 ml) milk
• 3 large eggs
• 1/4 cup (60 ml) olive oil or melted butter

For the Vegetables:

• 1 medium zucchini, grated
• 1 large carrot, grated
• 1 red bell pepper, finely diced
• 1 small onion, finely chopped
• 1/4 cup chopped fresh parsley or dill
• 1/4 cup chopped green onions
• 1/2 cup shredded cheese (optional, for added flavor)

For Cooking:

• Olive oil or butter for frying

Instructions

Step 1: Prepare the Vegetables

1. Grate the zucchini and carrot, then squeeze out excess water using a clean kitchen towel or paper towels.
2. In a large mixing bowl, combine all the vegetables (zucchini, carrot, bell pepper, onion, parsley, and green onions). If using cheese, mix it in as well.

Step 2: Make the Batter

1. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
2. In another bowl, whisk together the eggs, milk, and olive oil or melted butter.
3. Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms.

Step 3: Combine Batter and Vegetables

1. Fold the vegetable mixture into the batter. Mix gently until the vegetables are evenly distributed.

Step 4: Cook the Pancakes

1. Heat a non-stick skillet or frying pan over medium heat. Add a small amount of oil or butter to coat the surface.
2. Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread it out slightly with the back of a spoon to create an even layer.
3. Cook for 2-3 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter, adding more oil to the pan as needed.

Step 5: Stack and Serve

1. Stack the pancakes on a plate to create a layered presentation.
2. Optionally, drizzle with sour cream, yogurt, or your favorite dipping sauce.

Tips

• Make it Spicy: Add chopped chili peppers or a pinch of cayenne for a spicy kick.
• Customizable Veggies: Swap in other vegetables like spinach, corn, or mushrooms based on your preference.
• Storage: Leftover pancakes can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.

Serving Suggestions

Serve these savory pancakes as a standalone meal or pair them with a fresh salad, a dollop of sour cream, or a tangy tomato chutney for added flavor.

Enjoy these wholesome and colorful vegetable pancakes as a fun way to incorporate more veggies into your meals!