Rainbow vegetable pancakes

Rainbow vegetable pancakes Recipe

By Tolhurst Organic Published: February 13, 2023

• Yield: 4 pancakes

This week we will use all veggie scraps, dinner left overs, favourite ferments, and a smooth and simple batter. We will transform this all into colourful savoury veggie pancakes. If you have them for breakfast, they will set you up for the day! You can also have them for lunch or dinner, and just add a fresh salad to it.

Ingredients

• 400 grams veg leftovers I used: 1 leek cut lengthwise into “leek spaghetti” 1 carrot cut lengthwise into strips 1 grated potato
• 1 tbsp fresh ginger grated
• 2 tbsp sesame oil or coconut oil
• 2 cups flour
• 2 tbsp corn flour or rice flour
• 1 tsp salt
• 2 cups water can use less
• 2 tbsp kimchi or sauerkraut optional
• 1 tsp chopped chilli optional
• 2 spring onions chopped, for topping (optional)
• 1 tsp vegan mayonnaise optional, can be mixed with chilli
• 3 whole garlic cloves finely chopped

Instructions

1. Peel and cut your chosen veggies. I’ve chosen to cut my carrot and leek into long strips because this will help the pancakes hold their shape better. You can use a potato peeler to cut the carrot into strips. If you’re using a leek make sure to thoroughly wash them once you’ve cut them into strips, so no mud ends up in your pancakes.
   
2. Take a large bowl and add in your veggies, the chopped up ginger and garlic, chilli, and the fermented veg of your choice, if using. Toss everything around in your bowl so everything is thoroughly mixed. Set aside for now.
   
3. Let’s make the batter. In a bowl add in flour, rice or corn flour, and salt. Slowly start adding in the water until you achieve a pancake mixture, consistency wise.
   
4. Start warming up your pan and add in sesame or coconut oil. Once the oil is nice and hot, add in a handful of your vegetable mixture. Don’t worry if some veggies are sticking out of the pan. We want to start off with cooking down the veggies a little bit. Be careful not to burn them. Once your veggies have “shrunken”, start shaping them into a circle using a flat spatula.
   
5. This next part will have to go fast as the batter sets quickly. Pour 1/4 of the batter mixture over your circle of veggies and create your pancake. Use the spatula to spread the batter over the veggies and equally divide it, thickness wise. You can also use your spatula to push down any vegetables into the batter that might be sticking out of your pancake. Don’t worry if it’s not a perfect circle, it will be tasty nevertheless and that’s what we’re going for!
   
6. Once the ends of your pancake start crisping up, gently use your spatula to have a look underneath and see if your pancake is ready for flipping. Is it ready? Let’s flip, and cook the other side of the pancake for a few more minutes.
   
7. Dish up your pancake. Optionally, add chilli mayonnaise and chopped up spring onions as toppings for a dose of extra heat and zingy freshness. Eat your pancake, enjoy and repeat!