Try this Vegetable Pancake recipe, or contribute your own.
Suggest a better descriptionDirections:
- Make batter by mixing Flour, Salt & Water in a big bowl.
- Add Green Onions, Asian Chives, Zucchini, Green Chili Pepper & Seafood. Mix it up.
- In a large heated pan, put about 3 tbs of vegetable oil (generously) & spread the vegetable pancake batter evenly into a circle.
- Press it down with a spoon or spatula. Lower the heat down to medium.
- When pancake is about 70% cooked, beat 1 egg & spread it in the center of the pancake. Cook for a few minutes over low heat.
- Turn the pancake over.
- Add more oil if needed & serve it hot with dipping sauce -- mixing 1 tbs of soy sauce & 0.5 tbs of vinegar.
*tip: To make it crispier, add oil more generously and use your spatula to lift the edge of your pancake so that vegetable oil can reach the center. Press the pancake slightly with your spatula.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (193g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 192 | ||
Calories from Fat: 96 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.2mg | 0 % | |
Potassium 491.5mg | 13 % | |
Total Carbohydrate 21g | 6 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 18.9g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 192
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