• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Ten Pound Cake Company

  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Sauces & Condiments
    • Pasta
    • Desserts
    • Cheesecakes
    • Soup
    • Vegetables
    • Baking
    • Main Course
    • Salad
    • Sandwiches
  • About
  • Contact
  • Search
  • Search

Home » Recipes » Breakfast

Savory and Crispy Vegetable Pancakes

July 30, 2020 by Julie Leave a Comment

Share this Recipe
Jump to Recipe Print Recipe

Jump to RecipePrint Recipe

Savory and crunchy, vegetable-filled pancakes.  Eat these at any time of the day with any meal!

Stack of 6 veggie pancakes with crispy edges this recipe

Often when we go out for sushi, we order a combination of menu items.  Usually, the order includes sushi, rolls, and cooked items such as firecracker shrimp, a fav, and vegetable tempura.  The crispiness of the tempura batter is so appealing and a brilliant vehicle for vegetables.   Common vegetables become unique.

Generally, for breakfast I prefer savory options, something salty or seasoned.   While I do love a good buttermilk pancake, I also enjoy veggie pancakes.  Just like vegetable tempura, these pancakes have crunchy edges with crisp and tender peppers, corn, and leeks.  But you don't have to limit yourself to these vegetables.

cutting board with corn on the cob, julienned red pepper and leeks, and assorted fresh green herbs

Making the savory and crispy vegetable pancake batter

The ingredients for the pancake batter are similar to what is used when making tempura.   Combine the club soda with the baking powder to create a nice fizzy action,  giving the pancakes lightness.   Rice flour contributes to the airiness of the batter.  And did I say when the pancakes are cooked, there are the crispy, crunchy edges?  Adding a favorite combination of vegetables makes these pancakes reminiscent of the vegetable tempura that we love so much.

Bowl with pancake batter and vegetables next to cutting board with whisk and measuring cup

Pancakes are not just for breakfast

While pancakes are a breakfast staple, I would serve these at dinner also.  It is not unheard of for me to serve brinner, when dinner ideas or ingredients are few.  Having breakfast for dinner is like a special occasion, a break from the normal routine.    Or use these pancakes as a side dish for any entree.

nonstick pan with one cooked pancake next to an uncooked pancake

These pancakes are a light, crispy choice for any meal or snack.  I could definitely imagine small silver dollar sized pancakes with a dollop of a chive and lemon sour cream for an appetizer.

Use the pancake to buttress a crispy-edged fried egg.  With a lush, runny yolk, this savory and crispy vegetable pancake hits all the flavors that I crave.  At any time of day.

Green plate with vegetable pancake topped with sunny side up egg, herbs, and chili oil

Savory and Crispy Vegetable Pancakes

Course: Appetizer, Breakfast, Dinner, Side Dish
Cuisine: Compliments many cuisines
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 pancakes
Calories: 307kcal
Savory and vegetable-filled pancakes.  Eat these at any time of the day with any meal!
Print Recipe

Ingredients

  • 1 ear corn kernels cut off the cob
  • ¾ cup bell pepper cut into thin strips
  • ½ leek cut into thin strips
  • 1 teaspoon fresh dill and parsley chopped fine
  • ½ teaspoon lemon zest
  • 1 ½ cups rice flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup club soda
  • 1 egg beaten
  • 1 ½ teaspoon lemon juice
  • 6 tablespoons olive oil
  • ½ cup sour cream
  • 1 tablespoon chives minced

Instructions

  • Prep the bell peppers and leeks by cutting them into strips. Some people do not like long strips. The size is up to you. Cut the corn off the cob.
  • Combine the flour, baking powder, salt, and pepper. Add the vegetables, herbs, and the lemon zest. Stir everything so that the vegetables are covered in the dry ingredients.
  • Add the club soda. The batter will likely fizz up a little once the baking powder comes in contact with the club soda. Add the beaten egg and the lemon juice.
  • Using a nonstick pan over medium-high heat, add 2 tablespoons of olive oil. Once the oil is heated, add ⅓ cup of batter to the pan. Depending on the size of your pan, you can make multiple pancakes at once. It is easier to flip the pancakes if the pan is not crowded. After 2 minutes check the underside of the pancake. It should be golden brown. Flip to the other side and cook another 2 minutes. Continue until all the batter is used.
  • Add chives to the sour cream and serve alongside the pancakes.

Notes

AP flour can be used or an equal mix of both kinds of flour.   The AP flour makes the pancakes a little cakey.  
Have the pan ready to heat before you mix the club soda into the dry ingredients.  If the batter sits too long it can lose some of it's leavening.  

Nutrition

Calories: 307kcal | Carbohydrates: 38g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 410mg | Potassium: 227mg | Fiber: 2g | Sugar: 2g | Vitamin A: 785IU | Vitamin C: 26mg | Calcium: 58mg | Iron: 1mg
Please follow and like us:
error
fb-share-icon
fb-share-icon
Share this Recipe

More Breakfast

  • A round metal cooking rack filled with a pile of breakfast cookies with bananas and a glass of milk behind.
    Breakfast Cookies Recipe
  • A black bowl of breakfast pasta on a grey placemat next to a green serving bowl.
    Easy Breakfast Pasta Recipe
  • Three carrot cake pancakes topped chopped pecans and a drizzle of syrup on a white plate with a stack in the background.
    Carrot Cake Pancakes Recipe
  • a slice of savory breakfast galette on a small plate with a salad to the side
    Savory Breakfast Galette

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

So What’s With the Name?

So What’s With the Name? Why would anyone want a ten-pound cake?   Siblings can be wonderful but growing up with 1 older brother and 3 younger sisters provided many opportunities for ...

Read More

Follow Us

Subscribe to our Newsletter

    Browse by Category

    Recent Recipes

    • Easy Garlic Lemon Shrimp Pasta March 21, 2023
    • Chicken Salad Sandwich Recipe March 14, 2023
    • Chicken Wild Rice Soup March 7, 2023
    • Breakfast Cookies Recipe February 28, 2023
    • Sheet Pan Pork Tenderloin February 21, 2023

    Footer

    Copyright © 2023 Ten Pound Cake on the Foodie Pro Theme