Crispy and Flavorful Bacon Vegetable Pancake
Crispy and Flavorful Bacon Vegetable Pancake
An Easy Bacon Vegetable Pancake Recipe Using Leftover Veggies from Your Fridge
This is a simple and nutritious bacon vegetable pancake, perfect for using up leftover vegetables at home. The crispy texture combined with the savory flavor of bacon makes it a delightful dish for the whole family.
Main Ingredients- 1 bunch chives (approx. 50g)
- 1 small onion (approx. 50g)
- 1/4 carrot (approx. 30g)
- 3 strips bacon (approx. 60g)
- 1/4 zucchini (approx. 50g)
- 2 Korean chili peppers (adjust to spice preference)
Cooking Instructions
Step 1
First, wash and prepare all your ingredients. Cut the chives into 3-4cm lengths. Thinly julienne the onion, carrot, and zucchini. Cut the bacon into 1-2cm pieces. If you like a bit of spice, finely chop the Korean chili peppers. (Remove the seeds to reduce the heat.)
Step 2
In a large bowl, combine 2 cups of tempura flour (or pancake mix/all-purpose flour) and 2 cups of water. Use a whisk or spoon to mix until smooth and there are no lumps.
Step 3
Mix the batter until it reaches a smooth, flowing consistency. If it’s too thick, add a little more water; if it’s too thin, add a bit more flour to adjust.
Step 4
Add all the prepared vegetables, chives, bacon, and chili peppers to the bowl with the batter. Gently mix everything together. Be careful not to overmix, as this can release excess water from the vegetables.
Step 5
Heat a non-stick pan over medium heat and add a generous amount of vegetable oil. Ladle about one portion of the batter onto the hot pan and spread it thinly and evenly using the back of a spoon. Making the pancake too thick can result in longer cooking times and a soggy interior.
Step 6
Once the bottom side turns golden brown and crispy, carefully flip the pancake with a spatula. Cook the other side until it is also golden brown and crisp. Your delicious bacon vegetable pancake is now ready! It’s best enjoyed immediately while warm.
