Vibrant and Nutritious Beet Vegetable Pancakes
Vibrant and Nutritious Beet Vegetable Pancakes
How to Make Delicious Beet and Vegetable Pancakes
Wondering what to do with those fresh beets you have on hand? Don’t let them go to waste! In a moment of inspiration, I decided to create a delightful pancake dish using beets. This recipe combines the earthy sweetness of beets with a medley of common vegetables like potatoes, zucchini, scallions, and perilla leaves, creating a visually stunning and incredibly nutritious pancake. It’s a fantastic way to add more vegetables to your diet and enjoy a healthy, delicious snack. The result is a crispy exterior with a tender, flavorful interior. Let’s dive into this wonderful beet vegetable pancake recipe!
Main Ingredients- 2 medium potatoes
- 1 zucchini
- 1 bunch scallions (green onions)
- 3 Korean green chili peppers (or jalapeños)
- 1 medium beet
- 2 medium onions
- 2 bundles perilla leaves
Seasoning & Batter- 2 cups pancake mix or tempura flour (use tempura flour for extra crispiness)
- 1.5 cups water (adjust for batter consistency)
- Salt to taste
- Sugar to taste (optional, to enhance beet’s sweetness)
- 2 cups pancake mix or tempura flour (use tempura flour for extra crispiness)
- 1.5 cups water (adjust for batter consistency)
- Salt to taste
- Sugar to taste (optional, to enhance beet’s sweetness)
Cooking Instructions
Step 1
Prepare all vegetables: Peel the potatoes and onions, then thinly julienne them. Julienne the zucchini to a similar thickness. Wash the beet thoroughly (no need to peel), then thinly julienne it. (Tip: Wear gloves when julienning beets to avoid staining your hands!). Cut the scallions into 3-4 cm lengths and finely mince the deseeded Korean green chili peppers. Stack the perilla leaves, roll them up tightly, and thinly julienne them. Combine all these prepared vegetables in a large bowl.
Step 2
Make the batter: Add 2 cups of pancake mix (or a mix with tempura flour) and 1.5 cups of water to the bowl with the vegetables. Mix until the batter just coats the vegetables; it shouldn’t be too watery or too thick. Add salt and a little sugar if desired, but considering the beet’s natural sweetness, you might want to reduce or omit the sugar. Using tempura flour will result in a wonderfully crispy pancake. If the batter seems too stiff, gradually add a little more water until you reach the desired consistency.
Step 3
Pan-fry until golden brown: Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, scoop about a ladleful of batter and spread it thinly and evenly onto the pan. Aim for a thin pancake so the beautiful beet color can shine through. Cook until the underside is golden brown and crisp, then carefully flip it over to cook the other side until equally golden brown. Continue flipping and cooking until the pancake is evenly cooked through.
