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