Vegetable Filled Pancake
A savory vegetable-filled pancake featuring a crispy crust and tender vegetables, perfect for brunch or light dinner, appealing to vegetarians and vegetable lovers alike.
Ingredients
- 1/2 cup flour ⓘ
- 1/2 cup milk ⓘ
- 2 eggs ⓘ
- salt (optional) ⓘ
- 1 tablespoon vegetable oil ⓘ
- 3 tablespoons butter ⓘ
- 1 pound mushrooms, quartered ⓘ
- 1 green pepper, thin strips ⓘ
- 2 cups sliced zucchini, cooked for 5 minutes ⓘ
- 2 cups sliced carrots, cooked and drained ⓘ
- 1 cup sliced green onions ⓘ
- 1 teaspoon dried savory ⓘ
- 1/2 teaspoon salt ⓘ
Instructions
- Preheat the oven to 450°F and preheat a 10-inch casserole or ovenproof skillet for 5 minutes.
- Mix flour, milk, salt, and eggs in a bowl until well blended to make the pancake batter.
- Add vegetable oil to the hot pan and tilt to coat the bottom and sides.
- Pour the batter into the hot pan and bake for 10 minutes at 450°F.
- Reduce the oven temperature to 350°F and bake for an additional 10 minutes until golden and cooked through.
Tips & Substitutions
For a lighter batter, consider using whole wheat flour or a gluten-free blend. You can replace the milk with almond or oat milk for a dairy-free version. If you like a bit of heat, add some diced jalapeños to the vegetable mix. Make sure to cook the zucchini thoroughly to avoid excess moisture in the pancake.
Serving Suggestions
Serve the vegetable-filled pancake hot, topped with a dollop of sour cream or Greek yogurt for added creaminess. It pairs beautifully with a fresh garden salad or steamed vegetables. For a heartier meal, consider serving it alongside a side of bacon or sausage. This dish is perfect for brunch or a light dinner.
Storage & Reheating
Store any leftover pancake in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a preheated oven at 350°F for about 10 minutes or microwave it for 1-2 minutes until warmed through. This helps retain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Filled Pancake contains roughly 2397 calories, with 24g protein, 199g carbohydrates, and 168g fat. It is an excellent source of vitamin A (179% of the Daily Value), iron (79% of the Daily Value), and vitamin C (65% of the Daily Value). Note that it is relatively high in sodium, at 1084mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh ones?
Yes, you can use frozen vegetables, but be sure to thaw and drain them well to prevent excess moisture in the pancake. They may also require a shorter cooking time, so adjust accordingly.
What can I substitute for eggs in this recipe?
To make this recipe egg-free, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes) as a substitute for each egg.
How can I make this pancake more flavorful?
In addition to the savory, consider adding herbs like thyme or basil to the batter or sautéing garlic with the vegetables for an extra burst of flavor. A sprinkle of cheese on top before baking can also enhance its richness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).