Vegetable Pancake


2 tsp vegetable oil
2 eggs
½ tsp salt
¾ cup flour
½ cup ice water
1.5 cups mixed Jersey Fresh vegetables (we used 1/4 cup of red bell peppers, 1/4 cup green bell peppers, 1/2 cup carrots, 1/2 cup broccoli), chopped
2 Jersey Fresh scallions, sliced
2 TB rice wine vinegar
2 TB soy sauce
1 tsp sugar
Pinch of red pepper flakes, or to taste


15m prep time / 10m cook time

1. In a medium bowl, whisk eggs and salt until frothy. Add flour and ice water. Then, stir to make a thick batter.
2. Gently stir in vegetables and green onions.
3. In a small skillet, heat half the oil over medium heat. Spoon in half the batter to make a pancake, spreading the vegetables evenly. Cook until crisp and golden, 4 to 5 minutes per side. Repeat with remaining oil and batter.
4. While pancakes are cooking, in a small bowl, stir together the vinegar, soy sauce, sugar and red pepper flakes. Set aside.
5. Cut pancakes into triangles; arrange on a platter; and serve with dipping sauce.

Jersey Fresh Product(s) Used: Broccoli Carrots Eggs Peppers Scallions

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