What do you do when your child refuses to eat vegetables? Make pancakes.
Savory pancakes stuffed to the gills with vegetables that’ll satisfy both children and adults alike.
- Serves 4 as a side or appetizer; makes 8 to 10 pancakes
- 30 minutes
- For the Dipping Sauce:
- 2 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- For the Pancakes
- 100 grams (3.5 ounces; 2/3 cup) all-purpose flour
- 50 grams (1.75 ounces; 1/3 cup) whole wheat, rice, roasted rice, or chickpea flour (see note)
- 1/2 teaspoon (2g) Diamond Crystal kosher salt plus more for seasoning; if using table salt, use half as much by volume
- 1/4 teaspoon baking powder
- 1 large egg, straight from the fridge
- 1 tablespoon (17g) doubanjiang or other fermented bean paste (see note)
- 1 clove garlic, minced
- 2/3 cup (160 ml) ice-cold water, plus more as needed (see note)
- 6 ounces salted green cabbage (about 1 1/4 cups; 168g from 1/4 head of cabbage) or kimchi, roughly chopped (see note)
- 1 small carrot (about 2 ounces; 60g), peeled and grated on large holes of box grater
- 2 scallions (about 1 ounce; 30g), thinly sliced
- 1/2 cup (120ml) vegetable oil for frying, plus extra as needed
For the Dipping Sauce: Combine soy sauce, rice vinegar, and sesame oil in a small bowl and stir briefly to combine. Set aside.
For the Pancakes: In a large bowl, whisk together all-purpose flour, whole wheat flour (or other flour), 1/2 teaspoon of salt, and baking powder until well-combined, about 30 seconds. Set aside.
In a separate medium bowl, whisk together egg, doubanjiang (or other fermented bean paste), garlic, and water until mixture is homogeneous, about 1 minute. Add wet mixture to large mixing bowl with flour mixture and whisk together just until a smooth, loose batter forms; the consistency should be similar to pancake batter; it should flow easily off the whisk and puddle briefly on top of the batter in the bowl. Add additional ice-cold water as needed to achieve this consistency, taking care not to over-mix the batter.
Add salted cabbage (or kimchi), grated carrot, and sliced scallions to batter and, using flexible spatula, fold in vegetables gently until evenly incorporated.
Heat oil in 12-inch stainless steel, well-seasoned cast iron, or nonstick skillet over medium-high heat until shimmering. Using a large spoon, small ladle, or measuring cup, add batter in 3-tablespoon (1 1/2-ounce; 45ml) portions (you can make larger or smaller pancakes as desired) to hot oil. For thinner, crispier pancakes, press down on batter to flatten them out; for thicker, fluffier pancakes, leave batter undisturbed. Cook, swirling oil once or twice, until pancakes are golden brown and crispy on first side, 2 to 3 minutes. Flip pancakes and continue cooking, swirling oil once or twice, until second side is golden and crispy, 2 to 3 minutes more. Transfer pancakes to wire rack set in rimmed baking sheet or paper towel-lined plate and season with salt. Repeat process with remaining batter, adding more oil if pan becomes too dry. Serve pancakes hot with dipping sauce alongside.