Hearty Vegetable Pancakes
Najat
Photo by Najat
These savory vegetable pancakes are a delicious twist on the classic pancake, packed with fresh flavors and healthy ingredients like roasted red bell pepper, zucchini, and black olives. Light and fluffy, they’re perfect for a hearty lunch or dinner, and can be served with a fresh salad or your favorite filling. The Italian herbs and Grana Padano add an extra layer of flavor, while the simple batter comes together in no time. Whether you’re looking for a quick meal or a creative way to use up veggies, these vegetable pancakes are sure to satisfy!
Ingrediënten
PANCAKE BATTER
EXTRA
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Stappenplan
Break the eggs into a bowl and whisk. Add the warm milk and mix well. Add the yeast, sugar, baking powder, and Italian seasoning, then mix until combined. Gradually add the warm water and stir well. Add the flour and salt, mix until smooth. Cover and let the batter rise for 15-30 minutes.
Finely chop the red bell pepper, zucchini, and chives. Grate the carrot and slice the black olives.
Add the bell pepper, zucchini, chives, carrot, black olives, and Grana Padano to the batter. Mix until combined.
Heat a small amount of sunflower oil in a skillet or pancake pan over medium heat. Add about 155 g of batter per pancake. Cook for 30-45 seconds on one side, then flip and cook through.
Keep the vegetable pancakes covered while they’re still warm.
Fill the vegetable pancakes with a fresh salad or any filling of your choice.
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