Vegetable Pancakes Inspired By Korean Pancakes

A delicious way to enjoy crunchy veggie texture with crispy pancake surface.

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Having only a few types of vegetables in stock in the refrigerator sometimes makes me really not enthusiastic about making food. Especially for snacks. But the feeling of laziness stops as soon as hunger strikes. 🤣 It's a human thing, right?

The thing that makes you lazy is actually making seasoning. So, I'm looking for ideas to make snacks that don't require a lot of seasoning but the results are quite delicious.

Then, it occurred to me to make vegetable pancakes. Actually, this menu is inspired by Korean Pancakes which I often see on vegan menus shared by people abroad. But maybe Korean Pancakes use specific ingredients that I don't have in my kitchen. So, if you are familiar or have ever eaten original Korean Pancakes, you can leave a comment on my post.

I used some vegetables that I often eat raw. Because here I will cook them raw and mix them directly with pancake dough. So, the result will still have a crunchy texture. Suitable for lovers of vegetables with a crunchy texture.

The types of vegetables that I use are general cabbage, purple/red cabbage, carrots, and celery leaves. In my opinion, these vegetables are suitable for use as a filling for these pancakes, because they are also delicious eaten raw.

If you use other types of vegetables that may have a harder texture or are not usually eaten raw, you can stir-fry those veggies first.

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Well, in Indonesia, we have a familiar recipe for veggie fritters. But it uses the deep frying method. So I avoid it to use less cooking oil. Do you have any snacks that are familiar with this recipe?

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THE INGREDIENTS

Dry Ingredients:

• 1 1/2 cups of all purpose flour
• 4 tablespoons of corn flour
• 2 teaspoons baking powder
• 1/2 teaspoon of salt
• 1/2 teaspoon of coriander powder
• 1/2 teaspoon of turmeric powder

Veggies

• 100 grams of cabbage

• 100 grams of red cabbage

• 1 carrot

• some of celery leaves

• 1/2 small cloves of onion

• 1 1/2 cups of water, you can add a little more if the pancake batter is not runny enough.

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COOKING INSTRUCTIONS

Chop All Veggies

Chop all vegetables thinly. Remove the tough leaf bones from the cabbage. Then, wash it clean.

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Mix the Batter Ingredients

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First, mix the dry ingredients well. Then, pour water and mix well again.

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Add Chopped Veggies

When the batter is ready, then add chopped vegetables. Stir well until the vegetables are all completely covered with batter. If it's still not enough, add a little water.

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Cook The Pancake Batter

Please preheat the pan first. Then add cooking oil to cover the surface of the pan. Once the oil is really hot, then add the pancake batter. Make sure to press the batter until the pancakes are thin to make the surface of the pancakes crispy.

Cook for about 3-4 minutes per side. Flip carefully, then cook again until their surface is golden brown.

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SERVING SUGGESTION

Serve the vegetable pancakes immediately while they are still warm. They will lose their crispy texture as they cool, just like other types of fritters.

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Cut the pancakes to make it easier for us to eat them. Serve with your favorite sauce. Here, I serve veggie pancakes with chilli sauce.

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I only made two servings of pancakes from the batter. There was still a lot of leftover pancake batter which I then stored in the refrigerator for the next day. Looks like there are still around up to 4 more portions of pancakes.

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I didn't expect that a little vegetable could make a lot of snacks. Filling, also delicious.

Of course, my husband finished his plate of these veggies pancakes quickly as soon as I finished photographing them. 🤣

So far, this recipe is my favorite veggie pancakes. I'll make it again another time. But I'm looking for alternative flour besides all purpose flour. So, there will be another experiment. See you, veggie lovers! ❤️

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,
Anggrek Lestari

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