Crispy and Sweet Onion Carrot Vegetable Pancake
Crispy and Sweet Onion Carrot Vegetable Pancake
Healthy and Delicious Onion Pancake Using Fridge Vegetables
This is a delicious onion pancake recipe that can be made using vegetables lingering in your refrigerator, perfect for a diet menu. The natural sweetness of the onions, the crispiness of the carrots, and the mild spiciness of the chili peppers blend together to create a rich flavor. It’s easy to make and can be enjoyed by the whole family.
Main Ingredients- 1 purple onion
- 1/2 carrot
- 3 Korean chili peppers (cheongyang)
Cooking Instructions
Step 1
First, wash the onion, carrot, and chili peppers thoroughly and pat them dry. Peel the onion and carrot, then thinly julienne them using a mandoline slicer or a knife. Remove the seeds from the chili peppers and mince them finely as well. Slicing the vegetables thinly will result in a better texture and ensure they cook through evenly.
Step 2
In a bowl, combine the thinly sliced onion, carrot, and chili peppers. Crack in the 3 eggs, then add 1 cup of pancake mix and 1/2 cup of water. Mix everything together with chopsticks or a whisk until well combined and a smooth batter forms. The batter should not be too watery or too thick, just enough to bind the ingredients. (Tip: If the batter is too thick, add a little more water. If it’s too thin, add a bit more pancake mix to adjust the consistency.)
Step 3
Heat a generous amount of cooking oil in a frying pan over medium heat. Ladle spoonfuls of the batter onto the hot pan, shaping them into your desired size, either round or flat. Fry for about 2-3 minutes per side, until golden brown and cooked through. Adjust the heat as needed to prevent burning. Once both sides are a beautiful golden brown, they are ready. (Tip: You can make them small for kids or larger for a more substantial snack.)
