Japanese Vegetable Pancakes
ready in: under 30 minutes
recipe id: 32670
cook method: stovetop
1/2 cabbage head, shredded
2 carrots, chopped fine
1 onion, chopped fine
4 celery stalks, chopped fine
1 green bell pepper, chopped fine
1 can (13 ounce size) evaporated milk
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1 teaspoon salt
Beat egg a few minutes and bean in can of evaporated milk. Stir in the 2 flours, the salt and all the chopped vegetables. Chances are the batter will be a little thick at this point - just add a splash of water until the batter is more liquid than solid.
Heat a large frying pan or griddle over medium heat and add a dab of butter and/or a splash of cooking oil. Pour small puddles of batter onto the pan. Cook 3-4 minutes and then take a peek, when pancakes start to brown on one side, flip them over and cook until they are browned on both sides.
Serve with soy sauce or sour cream. No pancake syrup!
nutritionNutritional data has not been calculated yet.
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