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🍽️ Vegetable Pancakes

611 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Whisk the eggs, flour, a pinch of salt, and the milk vigorously until smooth.
  2. 2. Stir in about 150 milliliters of water until the batter is thin.
  3. 3. Let the batter rest covered for 20 minutes.
  4. 4. Wash the bell peppers, eggplant, and zucchini and remove any seeds.
  5. 5. Wash the mushrooms and cut everything into thin, short strips.
  6. 6. Cut the mushrooms slightly smaller than the rest of the vegetables.
  7. 7. Wash the soybean sprouts and drain them well.
  8. 8. Heat a little oil in a non-stick pan with a diameter of 18 centimeters.
  9. 9. Bake 8 thin pancakes from the batter.
  10. 10. Sprinkle some sesame seeds over each pancake before flipping it.
  11. 11. Keep the finished pancakes warm in the preheated oven.
  12. 12. Sauté the ginger in the remaining oil.
  13. 13. Add the bell peppers and the eggplant.
  14. 14. Fry the vegetables over medium heat, turning them, for a few minutes.
  15. 15. Fold in the zucchini and mushrooms.
  16. 16. Continue frying everything for a short while.
  17. 17. Season the mixture with salt and pepper.
  18. 18. Add the broth, vinegar, and maple syrup to the vegetables.
  19. 19. Let the sauce come to a brief boil.
  20. 20. Stir the starch with a little water until smooth to avoid lumps.
  21. 21. Thicken the sauce with the starch mixture.
  22. 22. Fold in the soybean sprouts into the sauce.
  23. 23. Season the vegetables with soy sauce.
  24. 24. Distribute the filling onto each quarter of the pancakes.
  25. 25. Fold the pancakes in half twice.
  26. 26. Serve the pancakes immediately.

Nutrition per serving