Step 1: Prepare the Vegetables
- Grate and Chop: Finely grate or chop your chosen vegetables. Aim for a mix that adds up to about 2 cups in total. Squeeze out any excess moisture from watery vegetables like zucchini.
Step 2: Make the Batter
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, and pepper.
- Add Wet Ingredients: In a separate bowl, beat the eggs and then add the milk. Pour this mixture into the dry ingredients and stir until just combined.
- Fold in Vegetables: Gently fold in the grated or chopped vegetables and green onions until evenly distributed.
Step 3: Cook the Pancakes
- Heat Pan: Heat a large skillet or griddle over medium heat and add a tablespoon of oil.
- Spoon Batter: Spoon about 1/4 cup of batter per pancake onto the hot skillet, flattening slightly with the back of the spoon to form a pancake shape.
- Cook: Cook for 3-4 minutes on each side, or until golden brown and cooked through. Add more oil to the skillet as needed for subsequent batches.
Step 4: Serve
- Plate and Serve: Serve the vegetable pancakes hot, garnished with additional green onions or fresh herbs if desired. They pair well with a dollop of sour cream, yogurt, or a drizzle of your favorite sauce.
Tips for Perfect Vegetable Pancakes
- Consistent Size: Try to make the pancakes a consistent size so they cook evenly.
- Non-Stick Surface: Using a non-stick skillet can help prevent the pancakes from sticking and ensure easy flipping.
- Flavor Variations: Experiment with different spices and herbs to customize the flavor to your liking. Add a pinch of chili flakes for some heat or some grated cheese for extra richness.
Conclusion
These quick and easy vegetable pancakes are a tasty and nutritious addition to your meal repertoire. With their crispy edges and tender centers, they are sure to please both kids and adults alike. Enjoy these versatile pancakes any time of the day, and feel good about the wholesome ingredients they contain!