Vegetable-Packed Rice Flour Pancakes
Vegetable-Packed Rice Flour Pancakes
A Hearty Batch of Rice Flour Pancakes Loaded with Vegetables!
Don’t have pancake mix on hand? Instead of buying it, let’s make delicious vegetable pancakes using rice flour! This recipe is just like a vegetable pancake, offering a healthy and savory flavor. You can make a large batch, freeze them, and then thaw and reheat for a convenient meal or snack. Perfect for a filling meal or a delightful treat for kids!
Pancake Batter Ingredients- 6 Tbsp Rice Flour
- 3 Tbsp Potato Starch
- 1 Egg
- 1 tsp Garlic Powder
- Pinch of Salt
- Pinch of Black Pepper
- 1/2 bunch Scallions (about 50g)
- 1 Onion (medium)
- 1/2 Zucchini (medium)
- 1/2 bunch Green Onions (about 50g)
- 100ml Ice Water
Spicy & Sweet Dipping Sauce Ingredients- 1/2 small Onion (finely chopped)
- 2 Tbsp Soy Sauce
- 2 Tbsp Mirin (Rice Wine)
- 2 Tbsp Vinegar
- 1 tsp Sugar
- Pinch of Chili Powder (adjust to taste)
- 1/2 small Onion (finely chopped)
- 2 Tbsp Soy Sauce
- 2 Tbsp Mirin (Rice Wine)
- 2 Tbsp Vinegar
- 1 tsp Sugar
- Pinch of Chili Powder (adjust to taste)
Cooking Instructions
Step 1
First, let’s make the pancake batter. In a large bowl, combine 6 Tbsp rice flour, 3 Tbsp potato starch, and 1 cracked egg. Add 1 tsp garlic powder, and season with a pinch of salt and black pepper. Finally, pour in 100ml of ice water and mix well with a whisk or spoon until there are no lumps, creating a smooth batter. (Tip: Using ice water can help achieve a crispier texture.)
Step 2
Next, prepare the vegetables. Wash the scallions and cut them into 3-4cm lengths. Thinly julienne the onion and zucchini. Cut the green onions into similar lengths as well. (Tip: Feel free to use other vegetables you have on hand, such as carrots, bell peppers, or mushrooms. Utilizing leftover vegetables from your fridge can make this recipe even more economical.)
Step 3
Add all the prepared vegetables to the batter bowl. Gently toss with your hands to ensure the batter coats the vegetables evenly. Be careful not to overmix.
Step 4
Now it’s time to cook the pancakes. Heat a generous amount of olive oil or cooking oil in a frying pan over medium heat. It’s best if the pan is well preheated.
Step 5
Pour a ladleful of the batter onto the heated pan and spread it out into your desired size and thickness. Avoid making them too thick, as this can make it difficult to cook the inside thoroughly.
Step 6
Once the first side is golden brown, carefully flip the pancake with a spatula and cook the other side until it’s also golden brown and crispy. Cooking over medium-low heat ensures even cooking throughout.
Step 7
This recipe yields approximately 2 pancakes. You can cut one into bite-sized pieces for a lunchbox side dish, or enjoy the other one immediately. (Tip: A dipping sauce can enhance the flavor! In a small bowl, mix 1/2 finely chopped small onion, 2 Tbsp soy sauce, 2 Tbsp mirin, 2 Tbsp vinegar, 1 tsp sugar, and a pinch of chili powder to make a delicious sauce.)
