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Easy Vegetable Pancakes

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These Easy Vegetable Pancakes turn simple veggies into crunchy, golden bites with a tasty twist. The batter blends regular flour and a choice of rice, wheat, or chickpea flour for a perfect balance of crispiness and tenderness. Crunchy cabbage, sweet carrots, and scallions give texture, while doubanjiang adds bold umami. Pan-fry to golden perfection and serve with a savory sesame-soy sauce. Switch up the veggies or toss in leftovers for quick snacks or appetizers that never disappoint.
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Updated on Sat, 01 Mar 2025 18:21:59 GMT
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Vegetable Pancakes | yummygusto.com

These homestyle vegetable pancakes deliver the perfect contrast between a golden-brown crust and tender interior in every bite. Fresh vegetables folded into a light batter create an appealing texture that elevates simple ingredients. Taking cues from classic Asian cuisine, this savory pancake recipe has become a reliable kitchen staple.

This recipe offers an excellent way to incorporate more vegetables into meals. The pancakes make a satisfying side dish or light main course, while helping prevent produce waste by using up extra vegetables.

Essential Ingredients

  • All-purpose flour: Forms the base for a light, crispy batter
  • Whole wheat flour: Provides nutty flavor and extra nutrients
  • Cold water: Creates an airy, crisp texture
  • Fresh eggs: Binds ingredients while adding richness
  • Bean paste: Delivers savory umami notes
  • Cabbage: Offers pleasant crunch and natural sweetness
  • Carrots: Provides color and subtle sweetness
  • Green onions: Adds fresh aromatic flavor

Preparation Method

Mix Base Ingredients:
Combine cold water and egg in a large bowl, whisking until well blended.
Form Batter:
Add both flours gradually, whisking to create a smooth, thick batter.
Season:
Incorporate bean paste evenly throughout the mixture.
Add Vegetables:
Fold prepared vegetables into batter until distributed.
Cook Pancakes:
Heat oil in skillet until shimmering. Pour batter to form pancakes, cooking until golden brown.
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Easy Vegetable Pancakes | yummygusto.com

A small amount of baking soda helps create extra fluffiness in these pancakes - a traditional technique passed down through generations of home cooks.

Serving Suggestions

Serve these pancakes with Asian-inspired coleslaw for a complete meal. They pair well with miso soup or a simple vinegar-dressed cucumber salad. Make extra pancakes for convenient meals throughout the week.

Recipe Variations

Try adding shredded zucchini for moisture, or kimchi for spice. Include quinoa or tofu for protein. Summer variations with fresh corn and garden herbs make excellent seasonal adaptations.

Storage Instructions

Store cooled pancakes in an airtight container with parchment paper between layers. Keeps refrigerated for three days. Reheat in a dry skillet over medium heat for optimal crispiness.

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Close-up Vegetable Pancakes Recipe | yummygusto.com

This tested recipe combines practicality with home-cooked flavor. The pancakes offer a reliable way to serve vegetables in an appealing format. Whether for family dinners or casual entertaining, these versatile pancakes consistently deliver satisfying results.

Frequently Asked Questions

→ Can I prepare these pancakes ahead of time?
They’re best when freshly made and eaten hot. Reheating is possible but won’t give you the same crispy texture.
→ What should I use if I don’t have doubanjiang?
You can swap it with gochujang, miso, or any fermented bean paste you’ve got.
→ How can I make the pancakes stay crunchy?
After frying, put them on a wire rack instead of stacking on top of each other, and make sure the frying oil is always hot.
→ Are other vegetables okay to use?
Absolutely! Toss in any veggies you have handy, cooked leftovers, or quick items like raw shrimp.
→ Why should I salt the cabbage beforehand?
It draws out extra water from the cabbage, which helps you avoid soggy pancakes and keeps them crispy.

Tasty Easy Vegetable Pancakes

Crispy veggie pancakes are made with a mix of cabbage, carrots, and scallions, paired with a delightful soy-based dipping sauce for a burst of flavor.

Prep Time
35 Minutes
Cook Time
30 Minutes
Total Time
65 Minutes
By: Sandra

Category: Small Bites

Difficulty: Intermediate

Cuisine: Asian-Inspired Fusion

Yield: 4 Servings

Dietary: Vegetarian, Dairy-Free

Ingredients

→ Sauce for Dipping

01 2 teaspoons sesame oil
02 2 tablespoons rice vinegar
03 2 tablespoons soy sauce

→ Batter for Pancakes

04 1 tablespoon spicy bean paste or doubanjiang
05 1/3 cup rice, whole wheat, roasted rice, or chickpea flour (50g)
06 1/2 teaspoon kosher salt, use Diamond Crystal
07 1/4 teaspoon baking powder
08 1 large chilled egg, straight from the fridge
09 1 clove garlic, finely minced
10 2/3 cup icy cold water (160ml), and more if needed
11 2/3 cup general-purpose flour (100g)

→ Vegetable Mix

12 2 scallions, thinly chopped (30g)
13 1 1/4 cups salted cabbage or chopped kimchi (168g)
14 1 small carrot, grated (60g)

→ For Frying

15 Half a cup of vegetable oil, with more on hand if needed

Instructions

Step 01

In a tiny bowl, stir soy sauce, rice vinegar, and sesame oil until it all comes together. Keep it nearby for dipping during eating.

Step 02

Take a big mixing bowl and whisk your all-purpose flour, your chosen secondary flour, baking powder, and salt together. Stir well for half a minute.

Step 03

In a different bowl, whip the cold egg, minced garlic, icy water, and bean paste until smooth, about a minute. Pour that into your dry ingredients and stir lightly until it turns into a batter that flows like pancake batter. Toss in a bit more cold water if it's too thick, but remember not to over-stir.

Step 04

Carefully fold in your prepared kimchi or cabbage, grated carrot, and scallions until they're spread out evenly.

Step 05

Using a 12-inch pan, heat up oil on medium-high until it shimmers. Pour in about three tablespoons of batter for each pancake. To get them crispy, flatten them while they cook; if you want fluffier ones, skip that step. Let them fry until they’re golden and crunchy, flipping after 2-3 minutes for each side. Shake the pan occasionally to move the oil around. Sprinkle with salt while they’re hot.

Notes

  1. If making your own salted cabbage: Take a quarter of a cabbage, chop it up and sprinkle with 2 teaspoons of salt. Rub it well and let it sit for 30 to 60 minutes. Then, drain any extra liquid.
  2. Depending on the flour type, you might need to add more water, bit by bit, to get the batter just right.
  3. Mix it up by adding fried veggies, leftover meat, or raw shrimp into the batter.
  4. For the full flavor experience, eat these pancakes while they're still warm and fresh from the pan.

Tools You'll Need

  • Cast iron or stainless steel pan, 12 inches
  • A whisk for mixing
  • Digital kitchen scale

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes wheat
  • Includes eggs
  • Includes soy