Veggie Pancakes

{
  "serving": "1 serving"
}

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{
  "id": "veggie-pancakes",
  "emoji": "🥞",
  "status": "🤔Try Soon",
  "name": "Veggie Pancakes",
  "lastEditedTime": "2024-10-15T14:16:53.698Z",
  "dataFilePath": "./data/eats/veggie-pancakes.json",
  "slug": "veggie-pancakes",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/veggie-pancakes.md",
  "ingredients": [
    "1.5 cups all purpose flour\n",
    "2 tsp baking powder\n",
    "4 tbsp corn starch (or potato starch)\n",
    "1.5 tsp black salt\n",
    "0.5 tsp turmeric powder\nWET INGREDIENTS\n",
    "1.5 cups room temperature water, plus additional 2-4 tbsp water to adjust consistency\nVEGETABLES OF CHOICE\n",
    "1 medium zucchini , sliced into match sticks\n",
    "1 small sweet potato, sliced into match sticks or shredded\n",
    "1 medium carrot, sliced into match sticks or shredded\n",
    "1/2 medium onion, thinly sliced\n",
    "1 green chili or jalapeño, optional for heat\n",
    "1 bunch scallions or green onions , around 2 cups, chopped or thinly sliced\n",
    "other vegetables of choice, sliced\nCOOKING\n",
    "Neutral oil, like canola or avocado, olive oil is probably also fine\nDIPPING SAUCE TO SERVE\n",
    "1 tbsp soy sauce\n",
    "1 tbsp water\n",
    "1 tbsp vinegar\n",
    "1 tsp sugar, adjust to taste\n",
    "1 tsp sesame oil\n",
    "0.5 tsp sesame seeds\n",
    "Gochugaru or chili flakes/powder optional\n"
  ],
  "method": "DIPPING SAUCE\n\n*   Mix everything together and feel free to adjust to your taste. You can easily make this dipping sauce before hand. Recommended to make this before cooking the pancakes\n    PANCAKE BATTER\n*   In a large mixing bowl, add in all the dry ingredients. Mix well.\n*   Slowly pour in the water while mixing. Mix until you’ve reached a thick batter consistency. If the batter is still too thick, you can add 2-4 tbsp more water. Do note that the batter is thick and should coat the vegetables well.\n*   Mix in the veggies of choice into the batter and mix evenly to coat. See notes for other vegetable options and cooking tips.\n    COOKING THE PANCAKES\n*   Heat a medium/large non-stick pan over medium high heat. Note that the size of your pancake will depend on the size of your pan.\n*   **IMPORTANT:** I highly recommend using a non-stick pan for the best results and so that your pancakes do not stick to your pan. It's also important that your pan has been preheated well and is hot before you add in the oil and the veggies/batter.\n*   Add enough oil to add to coat the surface of the pan. Once hot, scoop a generous amount of the batter and veggie mix. Spread these over your pan and get these **as thin as possible** without exposing the surface of the pan.I use a spoon to spread it evenly onto the pan.\n*   If there are holes, feel free to scoop some of the batter to cover them.\n*   Cook for 4-5 minutes over medium or medium heat or until the batter starts to dry up. You can also cover your pan to cook down the veggies.\n*   If you covered your pancake, remove the cover and allow the excess steam to evaporate. Press down on the centre of your pancake.\n*   Once the top of the pancake and sides start to dry up, carefully scrape the sides and check underneath if the it's lightly brown or golden.\n*   Carefully flip the pancake with a spatula. Cook the other side until golden brown and crisp.\n*   If you want extra crispness, allow the pancakes to cook over low heat for another 3-4 minutes on each side or until its a deep golden brown (a slight char is great too!) to get really nice and crisp on the outside. This way any excess moisture from the batter and veggies will evaporate and you'll get crispier and less doughy pancakes.\n*   Repeat this for the rest of the batter.\n*   Slice your pancakes into small squares or bite-sized pieces. This is best enjoyed with a good dipping sauce. I also find it a lot easier to cut the pancakes using a pair of scissors.\n",
  "notes": "*   Based on [this recipe](https://thefoodietakesflight.com/korean-vegetable-pancake-yachae-jeon/), from a site that looks like it has lots of other great vegan recipes!\n*   You can really opt to add whatever veggies you have for these pancakes! Other great additions are cabbage, mushrooms, bell peppers, potatoes, etc. Recommends a total of 5-6 cups of sliced/chopped vegetables.\n*   **Cooking your veggies:** you can use all raw vegetables for this, even for the sweet potatoes. They cook down nicely on the pan but be sure to evenly spread them so they can be as thin as possible. You can also opt to cover the pan to be sure the vegetables cook down, especially if your pancake is a bit thick.\n*   **Veggies releasing liquid:** certain vegetables will release quite a lot of liquid over time as it sits in the batter. If this is the case, you can add an additional 1-3 tbsp of flour and mix it with the batter to thicken it before cooking.\n*   **Pancakes not crispy?**: - get the pancakes as thin as possible so both sides are very crisp and it’s thin so you won’t notice the insides being a bit chewy/doughy from the veggies/flour mix. Do note that as it cools, the pancakes will sog especially as it sits on a plate. It may also be due to the veggies since some veg tend to continue to release extra moisture as it sits after cooking.\n*   **Removing moisture from veggies**: A great way to remove excess water is to salt your veggies first and squeeze out excess liquid before mixing it in the batter. This way the extra moisture draws out. This is completely optional and I actually always skip this step but this could help maintain that crisp longer. If doing so, I recommences to skip the salt in the batter or the overall batter mixture may be too salty form the salted veg.\n*   From those notes: recommended to go with [Sundubu Jjigae (Korean Soft Tofu Stew)](https://thefoodietakesflight.com/sundubu-jjigae-or-korean-soft-tofu-stew-vegan-recipe/) or [Jjajangmyeon](https://thefoodietakesflight.com/vegan-jjajangmyeon-black-bean-noodles). Also good with some [Vegan Kimchi](https://thefoodietakesflight.com/easy-vegan-kimchi-and-beansprout-salad-or-kongnamul-korean-banchan/).\n",
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    "serving": {
      "value": 1,
      "unit": "serving"
    },
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  "yieldData": null,
  "measurementData": null,
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}