Vegetable Pancake recipe - ingredients, nutrition and when to eat it
This vegetable pancake mixes chives and assorted vegetables into a thin batter and cooks them until crisp.
This vegetable pancake mixes chives and assorted vegetables into a thin batter and cooks them until crisp. Golden outside and tender inside, it suits a simple lunch or a light dinner.
Vegetables · 20 minutes to cook
Nutrition (per 391.5g serving): 406 kcal · protein 15g · carbohydrate 49.3g · fat 15.7g · sodium 880.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: A thick pancake takes longer to cook through, so spread the batter thinly enough that you can just barely see the pan beneath it.
Tips: Vegetables release water, so don't make the batter too thin from the start.
Tips: Before flipping, check that the edges have set and the pancake moves when you shake the pan.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Chives — 1 handful
- Carrot — 0.3 pc
- Onion — 0.3 pc
- Zucchini — 0.3 pc
- Flour — 0.5 cup
- Egg — 1 pc
- Water — 80 ml
- Cooking oil — 2 tsp
- Soy sauce — 2 tsp
- Vinegar — 1 tsp
- Toasted sesame seeds — 0.5 tsp