Easy Vegetable Pancakes

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

subheading: For the Dipping Sauce:

2 tablespoon soy sauce

2 tablespoons rice vinegar

2 teaspoons sesame oil

subheading: For the Pancakes:

100 grams (3.5 ounces; ⅔ cup) all-purpose flour

50 grams (1.75 ounces; ⅓ cup) whole wheat, rice, roasted rice, or chickpea flour (see note)

½ teaspoon (2g) Diamond Crystal kosher salt plus more for seasoning; if using table salt, use half as much by volume

¼ 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

⅔ cup (160 ml) ice-cold water, plus more as needed (see note)

6 ounces salted green cabbage (about 1 ¼ cups; 168g from ¼ 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

½ cup (120ml) vegetable oil for frying, plus extra as needed

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer