Crispy Veggie Pancakes (Print Version)
# Ingredients:
→ Pancake Batter
01 -
1 cup of plain flour (130g)
02 -
2 tablespoons of potato starch or corn starch
03 -
1 small teaspoon of salt
04 -
1 teaspoon of garlic powder
05 -
1 cup of icy cold water
06 -
Cooking oil like avocado or another neutral option
→ Veggies (2 1/2 cups total)
07 -
1 cup of shredded and pressed zucchini (120g)
08 -
1 cup of shredded and pressed carrots (95g)
09 -
1/2 cup of finely chopped green onions (15g)
→ Dipping Sauce
10 -
2 tablespoons of light soy sauce
11 -
1 tablespoon of rice vinegar
12 -
2 tablespoons of water
13 -
2 teaspoons of toasted sesame oil
14 -
2 teaspoons of maple syrup
15 -
1 clove of garlic, minced
16 -
1/2 teaspoon of sesame seeds
17 -
1 teaspoon of finely sliced green onions
# Instructions:
01 -
Start by stirring together the dry ingredients (flour, starch, salt, and garlic powder) in a big bowl. Slowly pour in the cold water and whisk just until it comes together—don't overmix it! Keep the batter thick but easy to pour.
02 -
Gently fold the vegetables—zucchini, carrots, and green onions—into the batter. Make sure they're all evenly coated.
03 -
Place a non-stick or cast iron pan on medium-high heat. Once it's good and hot, pour in just enough oil to cover the surface. You know it's ready when the oil moves like water.
04 -
Spoon some batter into the hot pan (size depends on your preference). Spread it out thin and flat right away. Cook the pancake for 4 to 5 minutes, letting the bottom get crispy and golden.
05 -
Flip the pancake carefully and let the other side cook for 3 to 4 more minutes. Drizzle extra oil around the edges if it's needed to keep things nice and crispy.
06 -
Keep cooking the pancakes with what’s left of the batter. Add more oil to the pan as needed between each batch.
07 -
As the pancakes are cooking, grab a small bowl and toss in the dipping sauce ingredients—soy sauce, vinegar, water, sesame oil, maple syrup, garlic, sesame seeds, and green onions. Stir it all together.
08 -
Slice the pancakes into wedges, if you want, and serve while still hot. Put the dipping sauce on the side.
# Notes:
01 -
Press out extra liquid from the shredded veggies to get crispier pancakes.
02 -
Using cold water keeps the pancakes crunchier.
03 -
You can keep leftovers in a sealed container in the fridge for 3-4 days or freeze for up to 3 months.
04 -
For reheating, use a toaster oven, air fryer, or fry them up again with some oil for the best texture.