LOCATION: Recipes >> Asian >> Veg Pancakes
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Veg Pancakes
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Japanese Vegetable Pancakes
1/2 cabbage head; shredded
2 carrots; chopped fine
1 onion; chopped fine
4 celery stalks; chopped fine
1 green bell pepper; chopped fine
1 egg
13 ounces evaporated milk
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1 teaspoon salt
Beat egg a few minutes and bean in can of evaporated milk.
Stir in the 2 flours, the salt and all the chopped vegetables.
Chances are the batter will be a little thick at this point - just
add a splash of water until the batter is more liquid than solid.
Heat a large frying pan or griddle over medium heat and add a dab
of butter and/or a splash of cooking oil. Pour small puddles of
batter onto the pan. Cook 3-4 minutes and then take a peek - when
pancakes start to brown on one side, flip them over and cook until
they are browned on both sides. Serve with soy sauce or sour cream.
Yield: 6 servings
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