Once serious chopping is out of the way, let’s throw some eggs and flour to bind colorful veggies together into the shape of a pancake, lightly fry them and BAM – we have vegetable pancakes, in your face!
I learned from here and also here that these vegetable pancakes are called Okonomiyaki, savory Japanese pancakes. The word okonomi, means ‘what you like’ or ‘what you want’, and yaki meaning ‘grilled’ or ‘cooked’ so feel free to use veggies, kimchi, or meat or whatever you like.
Vegetable Pancakes (adapted from smitten kitchen)
Makes 6-8 pancakes, 5-6 inches in diameter
2 cups shredded green cabbage
1 small carrot, peeled and shredded
4 swiss chard leaves, stems removed and finely chopped
3 scallions, finely chopped
1/2 red bell pepper, chopped
1/2 cup all purpose flour
2-3 tablespoon vegetable oil
salt and pepper, to taste
– Shred/chop vegetables and toss them together in a bowl.
– Break eggs into the bowl, stir in flour, add salt and pepper making sure vegetables are well coated.
– Heat oil in a skillet over medium heat and shape the veggie mixture into a pancake.
– Gently press the pancakes with a spatula and allow it to cook for 2-3 minutes or until edges are brown and holds the shape.
– Flip the pancake and cook on the other side for another 1-2 minutes.
– I served these pancakes with quick non-fat plain Greek yogurt + sriracha.
– Highly recommend using fresh veggies because frozen/canned ones will probably make the batter watery and affect the final result.
– They stay well in the refrigerator for couple of days and can be reheated again for later use.
Hope you all have a productive Monday and rest of the week!
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