Savory Dinner Pancakes with Vegetables
10min
20min
4
360
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Chef's Note
These savory pancakes are very versatile - try adding different vegetables like corn or peas, or swap the ham for cooked bacon or leftover chicken. For a vegetarian option, simply omit the meat and add more vegetables.
Tags
Ingredients
1 1/2 cups all-purpose flour
2 large eggs
1 cups milk
1 medium zucchini
2 medium carrots
6 ounces ham
1/2 cup cheddar cheese, shredded
3 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried parsley
Instructions
- 1
Wash and grate the zucchini. Place in a clean kitchen towel and squeeze out excess moisture.
- 2
Peel and grate the carrots.
- 3
Dice the ham into small pieces.
- 4
In a large bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 5
In another bowl, beat 2 eggs, then stir in 1 cup milk until combined.
- 6
Pour the wet ingredients into the dry ingredients and whisk until smooth.
- 7
Fold in the grated zucchini, grated carrots, diced ham, 1/2 cup shredded cheddar cheese, and 1 teaspoon dried parsley.
- 8
Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium heat.
- 9
For each pancake, pour about 1/4 cup of batter into the skillet. Cook 3-4 pancakes at a time, depending on the size of your skillet.
- 10
Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
- 11
Flip and cook for another 2 minutes until golden brown and cooked through.
- 12
Transfer to a plate and repeat with remaining batter, adding 1 tablespoon oil to the pan for each new batch.
- 13
Serve warm, 3-4 pancakes per person.
Nutrition Information (per serving)
360
18g
28g
20g
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