Irresistible Vegetable Pancake

Vegetable pancakes are always popular at our house. I haven't made it for a while so when I made it for lunch yesterday, my kids asked for 2nds and 3rds but I didn't make enough. So I make it again for lunch today and made sure I make enough! With this recipe, you should be able to make 6 pancakes using an 8 inch pan.

Ingredients:

*Vegetables:

Purple cabbage: 150g

Cabbage: 300g

0.5 medium sized onion

1 cup of frozen corn

1 medium size of yukon gold potato

1 carrot (I only have a few baby carrots left so that's what I used)

*This is what I put in my pancake, I like my pancake with a crunchy vegetable texture so I always use cabbage. You can adjust to your own liking of course

Pancake mix:

3 large eggs

0.5 cup of water

1.5 tsp of salt

1.5 cup of flour

Directions:

Step 1: thinly sliced your vegetables and add all the vegetables in a large or medium size mixing bowl.

Step 2: make your pancake batter, the consistency should look like this:

Step 3: add the pancake batter to your vegetables. I don't like my vege pancake to be batter heavy. With this recipe your vegetable should be coated with a very thin layer of batter. Mix well.

Step 4: Use a 8 inch pan, add enough oil to coat the bottom and then some. Make sure the pan is hot enough (when it starts to smoke a little bit) and then add vege pancake mix to the pan. If you like your pancake to be extra crispy, add more oil when you flip the pancake. 3 minutes each side with medium heat.

Yum!