Hearty Vegetable Pancake Recipe
Ingredients:
- 1 cup all-purpose flour (or substitute with whole wheat flour for a healthier option)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 3/4 cup milk
- 1 cup grated zucchini (squeeze out excess moisture)
- 1/2 cup grated carrot
- 1/2 cup finely chopped bell peppers (any color)
- 1/4 cup chopped green onions
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite type)
- 2 tablespoons chopped fresh parsley or cilantro
- 1 tablespoon olive oil or butter (for frying)
Instructions:
- Prepare the batter:
In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper.
In a separate bowl, beat the eggs and milk until combined. Gradually pour the wet ingredients into the dry ingredients and mix until just combined. - Add vegetables:
Fold the grated zucchini, carrot, bell peppers, green onions, cheese, and parsley into the batter. Stir until evenly distributed. - Cook the pancakes:
Heat a non-stick skillet or griddle over medium heat and add a drizzle of olive oil or butter. Scoop about 1/4 cup of batter onto the skillet for each pancake and spread slightly to form a circle. - Cook until golden:
Cook each pancake for 2-3 minutes on one side, until bubbles form on the surface and the edges start to set. Flip and cook for an additional 2-3 minutes until golden brown and cooked through. - Serve:
Serve warm with a dollop of sour cream, yogurt, or your favorite dipping sauce. Add a side salad or roasted vegetables for a complete meal.
\
