This vegetable pancake recipe came from the need to feed my grandson more vegetables.He loves pasta, bread, and pancakes like any kid, so we decide to “hide” the vegetables in these crispy Chinese-style pancakes, and he loves them.  He kept asking for more, told me they are “yummy,” and he even whispered, “Grandma pancake…” while reaching for another piece! ^_^   What vegetables can I use?  Use any vegetable that you can eat raw, without being too wet.Some options include: garlic chives, scallions, thinly shaved broccoli florets, riced cauliflower, onion, asparagus, shredded carrot, very thinly sliced bell pepper, etc.

High water content vegetables like cucumbers, lettuce, or napa cabbage are less ideal.  Anything you use should be shredded/grated, minced, or finely chopped.The pieces must be small, or the pancake will break.I made the pancakes very thin, since I’m after a crispier texture! If you like, you can also add a little bit of cooked ground meat for extra protein.

What ChatGPT won’t tell you about making this type of pancake:  (i.e.tips that aren’t super obvious!) To get a low effort, chewy pancake dough, instead of cooking the pancakes immediately, let the batter rest for 15 minutes to allow the gluten to relax and become more elastic!  To make a very thin pancake, use a non-stick pan and add the batter to the oiled pan OFF the heat.This gives you time to spread out the batter.

If you have the pan

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