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Preparation Time : 10
Cook Time : 5
Total Time : 15
All purpose flour: 3/4th Cup
Onion: 1 Cup (Sliced)
Potato: 1 Cup (Julienned)
Zucchini: 1 Cup (Julienned)
Green onion: 4 (Chopped)
Jalapeño or Green Chili: 1-2 (Sliced)
Mushroom: 1 (Thinly Sliced) I used Cremini
Water: 3/4th Cup
Salt: 1 Teaspoon
Oil: 4 Tablespoons
Soy sauce: 2 Tablespoons
Vinegar: 2 Tablespoons
Sesame seeds: 1 Tablespoon
Red chili powder: 1 Tablespoon
Intro: These savory Vegetable Pancakes are crispy from the outside & soft inside. Quite filling & absolutely delicious with a tangy Sesame-Soy-Vinegar Dipping Sauce. Makes one large pancake (12 inches) Or two medium (6 inches each).
Mix the flour & salt with the veggies except the mushroom. Add water. Mix well.
Heat 1 Tablespoon of oil in a medium nonstick skillet.
Pour half of the mixture. (If making two). Spread it evenly about 6 inches diameter. OR pour all of the mixture to make a large 12 inches Pancake.
Top with the sliced mushroom.
Cook on high heat for a minute.
Turn it when the pancake starts moving freely.
Swirl a tablespoon of oil on the edges. Lift a little & let the oil go to the middle of the pan.
Cook on medium heat until golden.
Cut into half or quarters & serve.
Enjoy hot with the tangy Sesame-Soy-Vinegar Dipping Sauce.
For the Dipping Sauce: Mix 2 Tablespoons Soy Sauce, 2 Tablespoons Vinegar, 1 Tablespoon Sesame Seeds & 1 Tablespoon Red Chili Powder together in a small bowl.
A tangy dipping sauce is ready to be devoured with the delicious Pancakes.
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