← All recipes

🍽️ Vegetable Pancakes

694 kcal · 30 min · 4 servings

Vegetable Pancakes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Whisk the eggs and milk with a whisk or fork until the mixture is frothy.
  2. 2. Add the flour and a pinch of salt to the egg and milk mixture.
  3. 3. Stir the batter with a spoon or whisk until it is completely smooth and free of lumps.
  4. 4. Let the batter rest in a quiet place for 15 minutes.
  5. 5. Wash the carrot, celery, and spring onions under running water.
  6. 6. Remove the tough ends and any wilted leaves from the vegetables.
  7. 7. Cut the carrot and celery into very thin, matchstick-sized strips.
  8. 8. Slice the spring onions into thin rings.
  9. 9. Heat a large frying pan on the stovetop.
  10. 10. Add a piece of butter to the hot pan and spread it around to grease the bottom.
  11. 11. Pour one ladleful of batter into the pan.
  12. 12. Cook the pancake over medium heat for 2 to 3 minutes on one side.
  13. 13. Flip the pancake and cook for another 2 to 3 minutes on the other side.
  14. 14. Repeat this process until you have baked a total of 8 thin pancakes.
  15. 15. Preheat the oven.
  16. 16. Set the oven to 80 degrees Celsius (60 degrees Celsius with fan or gas mark 1).
  17. 17. Place the finished pancakes in the warm oven to keep them warm.
  18. 18. Take a pancake out of the oven and spread cream cheese evenly over it.
  19. 19. Fold the pancake into a pouch or bag shape.
  20. 20. Fill the pancake pouch with the prepared vegetables.

Nutrition per serving