This vegetable pancake recipe came from the need to feed my grandson more vegetables. He loves pasta, bread, and pancakes like any kid, so we decide to “hide” the vegetables in these crispy Chinese-style pancakes, and he loves them.
He kept asking for more, told me they are “yummy,” and he even whispered, “Grandma pancake…” while reaching for another piece! ^_^
What vegetables can I use?
Use any vegetable that you can eat raw, without being too wet. Some options include: garlic chives, scallions, thinly shaved broccoli florets, riced cauliflower, onion, asparagus, shredded carrot, very thinly sliced bell pepper, etc. High water content vegetables like cucumbers, lettuce, or napa cabbage are less ideal.
Anything you use should be shredded/grated, minced, or finely chopped. The pieces must be small, or the pancake will break. I made the pancakes very thin, since I’m after a crispier texture! If you like, you can also add a little bit of cooked ground meat for extra protein.
What ChatGPT won’t tell you about making this type of pancake:
(i.e. tips that aren’t super obvious!)
- To get a low effort, chewy pancake dough, instead of cooking the pancakes immediately, let the batter rest for 15 minutes to allow the gluten to relax and become more elastic!
- To make a very thin pancake, use a non-stick pan and add the batter to the oiled pan OFF the heat. This gives you time to spread out the batter. If you have the pan on the heat, the pancake starts to set before you can spread it thinly enough.
A Simple Batter
Most Chinese pancakes require some amount of kneading and rolling out. Take scallion pancakes, Mandarin pancakes, or crispy sesame studded Shou Zhua Bing for example. Unlike those recipes, this one uses a batter. It requires just a little bit more effort than making regular morning pancakes.
This batter is so easy to make. Just dump everything in a bowl and let it rest for just 15 minutes. This quick rest helps get a lightly chewy texture with minimal time and also allows the flour to hydrate.
Can My Kid Eat Sichuan Peppercorn Powder?
That’s up to every individual kid, but you might be surprised. The Sichuan peppercorn powder in this small amount won’t be spicy at all—it actually helps to brighten the flavor of the pancakes. You can also use white or black pepper as a replacement.
With my grandbaby’s approval and the fact that these Vegetable Pancakes require NO rolling pin or kneading, you must give them a try!
Vegetable Pancakes Recipe Instructions
In a large bowl, mix the flour with 1 cup (235ml) of water until it turns into a thick batter. Cover with an overturned plate and rest for 15 minutes while you prepare the rest of the ingredients.
Once the batter is rested, mix in the remaining ¾ cup water, grated carrot, bell pepper, scallions, egg, salt, ground Sichuan peppercorn powder, and sesame oil. Mix until everything is well combined.
Lightly brush a flat-bottomed nonstick pan with a drizzle of oil. Pour the batter into the center of the pan. You can make the pancakes larger or smaller, just be prepared to flip them!
Use a rubber spatula to spread the batter and make a thin pancake. Leave some room around the pancake so it doesn’t go directly to the sides of the pan. This will allow it to crisp up properly.
(Pouring the batter all the way to the sides of the pan will cause this very thin pancake to steam rather than crisp up.)
If using sesame seeds, immediately sprinkle sesame seeds over the top when the batter is still wet. Otherwise, the seeds may not stick to the pancake.
Increase the heat to medium high. Cook each side for 5-8 minutes until lightly golden brown.
Repeat with the remaining pancakes, keeping in mind that you may need to turn off the heat to let the pan cool slightly between batches. The batter cooks very fast when it hits a hot pan, which makes spreading the batter thinly more difficult! You may also use 2 pans simultaneously to save time.
We like eating these pancakes plain to savor all the textures and flavors—crunchy, chewy, and nutty with the aroma from the sesame seeds and sesame oil. You can also serve it with a soy dipping sauce and/or some chili oil! Or try these other dipping sauces!
FAQs
Yes, you can make the batter up to 1 day in advance. Just mix it thoroughly just before cooking the pancakes.
No, you can make a couple pancakes, the refrigerate the batter for up to 2 days. Again, mix thoroughly just before cooking.
To reheat, fry the pancakes in a hot oiled pan for a couple minutes per side, or put them in a toaster oven for about 5 minutes.The microwave isn’t ideal, as they will turn soggy.
Recipe
In a large bowl, mix the flour with 1 cup (235ml) of water until it turns into a thick batter. Cover with an overturned plate and rest for 15 minutes while you prepare the rest of the ingredients.
Once the batter is rested, mix in the remaining ¾ cup (180ml) water, grated carrot, bell pepper, scallions, egg, salt, ground Sichuan peppercorn powder, and sesame oil. Mix well.
Lightly brush a flat-bottomed nonstick pan with a drizzle of oil. Pour the batter into the center of the pan. (Make the pancakes large or small; just be prepared to flip them!) Use a rubber spatula to spread the batter and make a thin pancake. Leave some room around the pancake so it doesn’t go directly to the sides of the pan. This will allow it to crisp up properly. If using sesame seeds, immediately sprinkle them over the top when the batter is still wet, or they may not stick.
Increase the heat to medium high. Cook each side for 5-8 minutes until lightly golden brown. Repeat with the remaining pancakes (keeping in mind that you may need to turn off the heat to let the pan cool between batches. The batter cooks very fast when it hits a hot pan, making it hard to spread the batter thinly! Cut cooking time in half by using two pans).
Calories: 229kcal (11%) Carbohydrates: 31g (10%) Protein: 5g (10%) Fat: 9g (14%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 3g Monounsaturated Fat: 5g Trans Fat: 0.02g Cholesterol: 25mg (8%) Sodium: 489mg (20%) Potassium: 136mg (4%) Fiber: 2g (8%) Sugar: 1g (1%) Vitamin A: 2495IU (50%) Vitamin C: 17mg (21%) Calcium: 36mg (4%) Iron: 2mg (11%)
#Vegetable #Pancakes #Woks #Life