25/08/2023 
This recipe was developed for Fruit & Veg Month 2023.
CategoryEveryday, Snacks, Vegetable
Yields4 ServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)
Classification
NSW: EVERYDAY
Ingredients
½ cup capsicum, thinly sliced
½ cup zucchini, chopped into matchsticks
½ cup carrot, chopped into matchsticks
½ cup button mushrooms, thinly sliced
½ cup spring onion, or red or brown onion, chopped very finely
2 tbsp cooking oil
Soy sauce (preferably salt reduced if available) for serving
Batter
1 cup plain flour
1 tsp baking powder
3 tbsp cornflour
1 ¼ cups water
Method
1
In a large bowl, make the batter by combining the flour, baking powder, and cornflour. Mix well.
2
Heat a large pan, non-stick if available.
3
Add 1 tbsp of oil to coat the entire surface of the pan. When pan is hot, scoop half of the batter and spread evenly across the pan.
4
Sprinkle half of the prepared vegetables onto the batter.
5
Cook for 2 minutes over medium heat.
6
Flip the pancake using a spatula and cook the other side for another 3-4 minutes or until golden and crisp.
7
Flip the pancake vegetable side up and put it on a plate.
8
Repeat for the remaining batter and vegetables.
9
Cut each pancake into pieces.
10
Serve warm with reduced-salt soy sauce.
Variations
- Use any vegetables you have available - great for leftover vegetables.
- Sprinkle half a cup of shredded cheese.
Ingredients
½ cup capsicum, thinly sliced
½ cup zucchini, chopped into matchsticks
½ cup carrot, chopped into matchsticks
½ cup button mushrooms, thinly sliced
½ cup spring onion, or red or brown onion, chopped very finely
2 tbsp cooking oil
Soy sauce (preferably salt reduced if available) for serving
Batter
1 cup plain flour
1 tsp baking powder
3 tbsp cornflour
1 ¼ cups water
Directions
1
In a large bowl, make the batter by combining the flour, baking powder, and cornflour. Mix well.
2
Heat a large pan, non-stick if available.
3
Add 1 tbsp of oil to coat the entire surface of the pan. When pan is hot, scoop half of the batter and spread evenly across the pan.
4
Sprinkle half of the prepared vegetables onto the batter.
5
Cook for 2 minutes over medium heat.
6
Flip the pancake using a spatula and cook the other side for another 3-4 minutes or until golden and crisp.
7
Flip the pancake vegetable side up and put it on a plate.
8
Repeat for the remaining batter and vegetables.
9
Cut each pancake into pieces.
10
Serve warm with reduced-salt soy sauce.
Korean-inspired veggie pancakes
