Hearty Vegetable Pancake

🥕 Hearty Vegetable Pancake

🍽️ Servings: 2-3 | 🕒 Time: 30 minutes

Ingredients:

For the Pancake Batter:

• 1 cup all-purpose flour (or chickpea flour for a gluten-free version)

• 1/2 cup water (adjust as needed for consistency)

• 1 egg (optional for binding and richness)

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp chili flakes (optional)

• 1/2 tsp turmeric (optional)

• 1/2 tsp baking powder (makes it fluffier)

Vegetables (about 2 cups total, finely chopped or grated):

• 1 small carrot (grated)

• 1/2 zucchini (grated and squeezed to remove moisture)

• 1/4 cup cabbage (shredded)

• 1 small onion (finely chopped)

• 1/4 cup bell pepper (finely chopped)

• 2 tbsp green onions or chives (optional)

• 1 tbsp cilantro or parsley (chopped)

To Cook:

• 2–3 tbsp oil (for frying)

Instructions:

1. Prep the Veggies:

   • Grate and chop all vegetables. If using zucchini, squeeze out excess water with a towel.

2. Make the Batter:

   • In a large bowl, whisk together flour, salt, pepper, chili flakes, turmeric, and baking powder.

   • Add egg (if using) and water gradually to make a thick pancake batter.

3. Add Veggies:

   • Stir in all the chopped vegetables and herbs into the batter. Mix until everything is well-coated.

4. Cook:

   • Heat 1 tbsp oil in a non-stick skillet over medium heat.

   • Pour a ladle of the mixture onto the pan and flatten into a round pancake.

   • Cook for 3–4 minutes on each side or until golden brown and cooked through.

   • Repeat with remaining batter, adding oil as needed.

5. Serve:

   • Serve hot with yogurt, sour cream, hot sauce, or a dipping sauce of your choice.

🔁 Variations:

• Add protein: Mix in crumbled tofu, paneer, or cooked lentils.

• Make it spicy: Add chopped green chilies or hot sauce to the batter.

• Cheesy twist: Sprinkle cheese on top while cooking for a melty top.