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a wide plate of golden savory vegetable pancakes flecked with carrot and zucchini, a dollop of sour cream on the side, on a bright table, natural light, shallow depth of field, landscape orientation

Savory Pancakes with Vegetables

Savory pancakes enriched with shredded vegetables and herbs and featuring crispy edges.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups flour
  • 2 eggs
  • 1 cup milk
  • 1 zucchini grated
  • 1 cup shredded carrots
  • 2 stalks green onion sliced
  • 1 tsp baking powder
  • 3 tbsp vegetable oil

Method
 

  1. Whisk together the flour, baking powder, eggs, and milk into a smooth batter.
  2. Squeeze excess moisture from the grated zucchini, then fold in the zucchini, carrots, and green onion.
  3. Heat a little oil in a skillet over medium heat.
  4. Spoon in portions of batter and cook until golden and crisp on both sides.
  5. Serve warm with a dollop of sour cream or yogurt.

Notes

Squeezing the zucchini dry keeps the pancakes from going soggy.