APPETIZER, FIRST COURSE, SNACK, VEGETABLES

VEGETABLE PANCAKES WITHOUT YEAST AND BUTTER, TWO WAYS OF PREPARATION

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What is your favorite method to make vegetables into breakfast, brunch, dinner or even snacks? Do you have a workable recipe to easily introduce vegetable to kids? My solution to both questions is "vegetable pancakes"!

PANCAKE ALLE VERDURE IN DUE TIPI, SENZA LIEVITO E BURRO

Vegetable pancakes is one of the easiest and yet delicious ways to consume vegetables. It takes a few common ingredients and less than 30 minutes to prepare. They are perfect for any meal, as well as a healthy snack. Don't forget that you could keep some in the freezer and heat them up when you need a quick bite without compromising much on the nutrition aspect.

HOW I MET THE VEGETABLE PANCAKES

The Chinese version of pancake is usually a savory crepe made of flour, egg and water. It is called 煎饼 (Jiān Bǐng), pan-fried crepe.

In my childhood in order to let me eat more vegetables, my grandma started to put a slight portion of grated zucchini into the batter of Jian Bing. Gradually more and more zucchini were added, up to the point where my pancakes were turning green. I was too young to appreciate the wholesome benefit, but surely it was a smart and tricky way of my grandma to let me eat vegetables!

MY VERSIONS OF VEGETABLE PANCAKES

Many vegetables can be great ingredients in making vegetable pancakes. Zucchini being the most common one, other great options are carrots, tomato, cabbage, onion, potato, etc.

In this post I am sharing two recipes: 1) zucchini pancakes, a classic version; 2) tomato pancake, a pancake with resemblance to the Italian pizza.

ZUCCHINI PANCAKES & TOMATO PANCAKES 西葫芦饼 西红柿煎饼

Recipe by Sasha WangCourse: FIRST COURSE, SNACKCuisine: CHINESEDifficulty: LOW
Servings

3

persons
Preparation

20

minutes
Cooking

10

minutes

Vegetable pancakes is one of the easiest and yet delicious ways to consume vegetables. It takes a few common ingredients and less than 30 minutes to prepare. They are perfect for any meal, as well as a healthy snack.

INGREDIENTS

  • 🥒 Zucchini Pancakes
  • Zucchine: 3

  • Eggs: 3

  • Salt: 3 tsp

  • White pepper ground: 1/2 tsp

  • Olio di sesamo (opzionale): 1/2 cucchiaio

  • Corn starch: 3 tbsp

  • All purpose flour: 90g

  • 🍅 Tomato Pancakes
  • Tomato: 350g

  • Eggs: 2

  • Salt: 1 tsp

  • White pepper ground: 1/2 tsp

  • Olio di sesamo (opzionale): 1/2 cucchiaio

  • Scallion (chopped): 1/3

  • All purpose flour: 100g

Preparation

  • 🥒 Zucchini Pancakes
  • Shred the zucchini. Add 3 tsp of salt and mix well. Leave it for 15 minutes to let the zucchini juice come out.Grattugia le zucchine. Aggiungi 3 cucchiai di sale fine e mescola. Lascia così per 15 minuti in modo tale che l'acqua delle zucchine se ne vada
  • Break 3 eggs in a bowl. Add white pepper ground and sesame oil. Mix them well.
  • Squeeze the zucchini. Add in the corn starch (nota) and mix well.Strizza le zucchine. Aggiungi l'amido di mais (nota) e mescola bene.
  • Mix the egg then the flour with the zucchini. Mix everything evenly to have the batter.Aggiungi le uova e la farina alle zucchine. Mescola bene per avere la pastella.
  • Heat up a skillet and brush a layer of oil at the bottom. When the skillet is hot, place 2 tbsp of batter to create a pancake of 7-8 cm diameter. You could make 3-4 pancakes at the same time depending on the dimension of your skillet.Scalda una padella e spennella con un po' di olio. Quando è calda, versa 2 cucchiai di pastella nella padella creando una frittella circolare del diametro di 7-8 cm.
  • Pan-fry the pancake for 1-1.5 minute. Then turn it over to continue cooking the other side for 1.5 minutes.Friggi per 1-1.5 minuto al fuoco lento per lato. Con una spatola gira dall'altra parte e prosegui la cottura per 1.5 minuti.
  • 🍅 Tomato Pancakes
  • Finely chop the tomatoes and gather them into a bowl. Add in 1 tsp of salt and mix it well.Affetta il pomodoro a pezzi molto fini e metti in una ciotola. Aggiungi un cucchiaino di sale fine e mescola bene.
  • Break 2 eggs into another bowl. Mix it with white pepper ground and the sesame oil.
  • Mix the egg with the tomatoes. Then add in chopped scallion and the flour. Mix everything evenly to have the batter.Mescola le uova con i pomodori. Aggiungi i cipollotti tritati e la farina. Mescola bene per avere la pastella.
  • Heat up a skillet with some oil at the bottom. When the skillet is hot, pour the batter into the skillet. Differently from the zucchini pancakes, here we are looking for thin pancake with bigger size.Scalda una padella e spennella con un po' di olio. Quando è calda, versa la pastella fino a che non ha coperto la base della padella.
  • Cook the pancake with the lid on with lower heat.
  • When the bottom of the pancake becomes firm, turn it over and continue pan-frying the other side until it is cooked.
  • Cut it into slices and serve when it is hot.Taglia a fette e servi quando è ancora caldo.

Video Recipe

NOTE

  • Corn starch can absorb the extra liquid from the zucchini, preventing the inner of the pancake remaining too wet during the cooking.

When you prepare this dish, don't forget to SHARE IT on your social media using hashtag #cinaintavola and TAG ME @cinaintavola. FOLLOW ME on Facebook, Instagram, Pinterest, Youtube to stay in touch!

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