Crispy Veggie Pancakes (Print Version)
# Ingredients:
→ Pancake Mix
01 -
1 cup plain flour (130g)
02 -
1 teaspoon garlic powder
03 -
3/4 teaspoon salt
04 -
1 cup chilled water
05 -
2 tablespoons corn or potato starch
06 -
Neutral oil like avocado or similar for frying
→ Veggies (2 1/2 cups total)
07 -
1/2 cup finely sliced green onion (15g)
08 -
1 cup grated carrots, squeezed (95g)
09 -
1 cup grated zucchini, squeezed dry (120g)
→ Sauce for Dipping
10 -
2 teaspoons sesame oil
11 -
1 clove garlic, finely minced
12 -
2 tablespoons water
13 -
1 tablespoon rice vinegar
14 -
2 teaspoons maple syrup
15 -
2 tablespoons reduced-sodium soy sauce
16 -
1/2 teaspoon sesame seeds
17 -
1 teaspoon minced green onion
# Instructions:
01 -
Get a big bowl and toss in all your dry ingredients—flour, starch, garlic powder, and salt. Stir it all together. Add the cold water and whisk lightly until it just comes together; no need to overmix. You’re looking for it to be thick but still pourable.
02 -
Start mixing in your prepared grated zucchini, carrots, and thin green onion slices. Stir everything gently until all the veggies are completely coated in the batter.
03 -
Heat up a medium-sized cast iron or non-stick pan on medium-high. When it’s hot enough, pour in enough oil to coat the surface. You’ll know it’s ready when the oil starts shimmering.
04 -
Drop some batter into the hot pan—you can decide the size based on your pan. The batter should make a sizzle sound right away. Quickly spread it thin for a flat pancake and cook for 4-5 minutes until the bottom gets golden and crispy.
05 -
Carefully flip the pancake once the bottom side is nice and crispy. Let the other side cook another 3-4 minutes until both sides are beautifully golden and crispy. Add a bit more oil along the edges if needed for extra crispiness.
06 -
Keep repeating this process with the rest of the batter. Don’t forget to add more oil to your pan in between batches if necessary to maintain the crisp texture.
07 -
As the last batch cooks, stir together all the sauce ingredients (soy sauce, rice vinegar, water, sesame oil, maple syrup, garlic, sesame seeds, and green onion) in a small bowl until well combined.
08 -
When all the pancakes are ready, cut them into slices and serve them fresh with the dipping sauce on the side.
# Notes:
01 -
Crispiness depends on squeezing the water out of your shredded veggies.
02 -
Cold water in the batter leads to crunchier pancakes.
03 -
Keep leftovers in a sealed container in the fridge for up to 4 days, or freeze them for a few months.
04 -
Reheat in a toaster oven, skillet with some oil, or air fryer for extra crunch.