These latke-like pancakes are a quick way to add a veggie and carb fix to any meal. There are so many variations on making these, but this 5 ingredient version makes these a popular plate for me. Now, what are the ingredients?
Flour and Water
In this recipe, flour and water are in equal proportion. For every 2 cups of veggies I use about 1.5 cups of each. This ratio is pretty sound, but if you find that your batter is not thick enough to hold veggies or too paste like, add more flour and water accordingly. If you have them on hand, adding turmeric or chili powder gives these a kick.
Salt
There's really not much to explain here except that you need to season your food!
Veggies
Coleslaw mix is something I love having in my fridge and you will probably see it pop up in other recipes that I post. Most mixes include red cabbage, green cabbage and carrots. There are other variations with Brussel sprouts or romaine, but I usually pick up the classic one. Cabbage and carrots are things that I love incorporating into my diet, but chopping a head of cabbage is not something that is time or mess effective. This works well in the pancakes because these are fibrous vegetables that won't get soggy when mixed into a batter. These pancakes are also a great fridge cleaner if you have some herbs or extra vegetables that you don't have a use for. I've added in chives, scallions, zucchini and red pepper to this batter and they fry up nicely. The key is keeping a sound ratio of batter to mix-ins.
Eggs
There isn't any egg in the batter, but for me it's the perfect topping. My veggie pancakes have a great balance of carbs and vegetables, and the addition of an egg turns it into a great breakfast option. I've also topped these with sour cream and smoked salmon as an appetizer or just eaten them straight!
Vegetable Oil
This ingredient is purely for convenience. Oil is needed to lubricate the pan when frying the pancake and eggs.
Dietary Information
These pancakes are naturally vegetarian and can be make vegan with the omission of the egg on top.
5 Ingredient Veggie Pancakes
*I'm not including water*
20 minutes
Makes 8 pancakes
Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups water
- salt
- 2 cups coleslaw mix -- or other leftover crunchy veggies
- 2 tbsp + 2 tsp vegetable oil
- 2 large eggs (optional)
Method
1. In a large bowl, whisk together 1.5 cups flour and 1.5 cups water and 1 tbsp salt until combined. The batter should have the consistency of a thicker paint. Add additional water or flour as necessary. Add in 2 cups vegetables of choice and fold in with a spatula until distributed throughout.
2. Heat 2 tbsp vegetable oil in a medium-sized saucepan over medium-high heat. Pour the entirety of the pancake batter in the pan. Fry for 5 minutes per side, or until golden-brown and crispy. (I recommend using 2 spatulas for flipping). Turn out onto a cutting board and cut into 6-8 triangles.
3. In the same pan, heat 2 tsp vegetable oil on medium heat. Crack 2 large eggs into the pan and sprinkle with salt. When the white around the eggs begin to stiffen and turn opaque, about 2 minutes, crank the heat up to high and add in about 2 tbsp water. Cover and let steam for 2 minutes, or until white are cooked and set.
4. To plate: put 2 pancake triangles on a plate and slide an egg on top of each. Make sure to have some extra pancake triangles on the side for dipping.
5. To store: Leftover pancakes can keep for a few days in the fridge. To heat up I wrap them in aluminum foil and put them in a hot oven for 5 minutes, or in a small saucepan. They are such a great snack and the topping are very customizable.
Comments