Vegetable Pancakes

Posted June 30, 2010 @ 8:59am | by Kori Mortenson

I love pancakes.  A great comfort food.  I hadn't ever had vegetable pancakes before - these are quite tasty.

This lovely little recipe is from my new favorite cook book How to Cook Everything Vegetarian by Mark Bittman.  This cook book is the bible of vegetarian cooking Mark also has a number of other cook books available - some of them even have meat recipes in them.

Vegetable Pancakes

Makes 4 servings

Time: at least 30 min

Great with turnips and carrots but also good with yellow squash, parsnips, beets, celery root, or scallions; or cooked, squeezed, and chopped spinach or other greens.


About 1 pound turnips, zucchini, winter squash, or sweet potatoes, peeled if necessary (about 2 cups packed)

1/2 onion, grated

1 egg, lightly beaten

1 cup flour, more or less

Salt, half-and-half, or cream as needed

2 tablespoons melted butter or extra virgin olive oil, plus more for the pan

1. Preheat the oven to 2750 F.  Grate the vegetable(s) by hand or with the grating disk of a food processor.  Mix the vegetables, onion, egg, and flour together.  Sprinkle with salt and pepper.  Then add just enough milk so that the mixture drops easily from a large spoon.  Stir in 2 tablespoons melted butter or olive oil.

2. Put a pat of butter or a spoonful of oil in a large skillet or griddle over medium heat.  When the butter is melted or the oil is hot, drop in spoonfuls of the batter; use a fork to spread the vegetables into an even layer.  (You'll probably have to work in batches; keep pancakes in the oven until all are finished.)  Cook, turning once, until nicely browned on both sides, about 15 minutes. 

Serve hot or at room temperature.

Bon appetit!

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