Vegetable pancakes

Vegetable Pancakes - A Delicious and Nutritious Treat

Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Servings: 4

Vegetable pancakes are a delicious and healthy choice for any meal of the day. They combine the fluffy texture of pancakes with a rich filling of vitamins and minerals, providing not only exceptional taste but also high nutritional value. Whether served for breakfast, lunch, or dinner, these pancakes are a versatile choice that will delight the whole family.

A Brief History

Pancakes, such a simple yet versatile dish, have been cooked in various forms throughout history. They have evolved from simple mixtures of flour and water to elaborate recipes that include a variety of ingredients. Vegetable fillings are a great way to add essential nutrients to a dish that can be enjoyed both hot and cold.

Ingredients

For the pancakes:
- 2 large eggs
- 200 g flour
- 300 ml sparkling water
- 2 tablespoons sunflower oil
- 1 pinch of salt

For the filling:
- 1 small celery (about 100 g)
- 100 g cabbage
- 1 vegetable stock cube (or 200 ml vegetable broth)
- 150 g carrots
- 1 onion (or parsnip)
- 50 g grated cheese
- 1 handful of fresh parsley, chopped
- 2 tablespoons oil for frying
- salt and pepper to taste

For the coating:
- 1 egg
- 100 g flour
- 100 g breadcrumbs

Preparation Steps

1. Preparing the pancake batter:
Start by beating the eggs in a large bowl. Add the flour and salt, mixing well until you achieve a smooth batter. Gradually add the sparkling water, continuing to stir to avoid lumps. Add the oil and mix again. Let the batter rest for 10 minutes.

2. Preparing the filling:
Clean the vegetables: celery, carrots, and cabbage. Grate the celery and carrots, and slice the cabbage into thin strips. Finely chop the onion. In a pan, heat 2 tablespoons of oil and add the onion. Sauté until it becomes translucent, then add the grated vegetables. If using the vegetable stock cube, dissolve it in 200 ml of hot water and add it to the pan. Let the vegetables cook for 5-7 minutes until slightly softened. Add the grated cheese and parsley, mixing well. Season with salt and pepper to taste.

3. Cooking the pancakes:
Heat a non-stick pan over medium heat and lightly grease it with oil. Pour a ladle of pancake batter and swirl the pan to evenly cover the bottom. Cook the pancake for 1-2 minutes on each side until golden. Repeat the process until all the batter is used.

4. Filling and frying the pancakes:
Take each pancake and fill it with the vegetable mixture, then fold it into quarters. Prepare the coating: in a bowl, beat one egg. In two other bowls, place the flour and breadcrumbs. Dip each filled pancake in flour, then in egg, and finally in breadcrumbs. Heat oil in a deep pan and fry the pancakes until golden brown on all sides.

5. Serving:
Serve the pancakes warm, sprinkled with fresh chopped parsley. You can add a tablespoon of yogurt or sour cream for extra creaminess.

Practical Tips

- For a fluffier pancake texture: you can add a pinch of baking soda to the batter.
- Vary the vegetables: Depending on your preferences, you can add zucchini, bell peppers, or mushrooms to diversify the taste.
- Storing pancakes: If you have leftover pancakes, you can store them in an airtight container in the refrigerator for 2-3 days or freeze them for later enjoyment.

Nutritional Information

These pancakes are rich in fiber and vitamins due to the vegetables used, and the cheese adds a good dose of calcium. Each serving contains approximately 250-300 calories, depending on the amount of oil used and the types of vegetables added. An excellent choice for a healthy lunch or a light dinner!

Delicious Combinations

For a complete meal, serve the pancakes with a fresh salad or a yogurt garlic sauce. A refreshing lemon drink or green tea will perfectly complement this dish.

Frequently Asked Questions

Can I use other types of flour for pancakes?
Yes, you can experiment with whole wheat flour or oat flour for a healthier option.

How can I make pancakes without eggs?
You can replace the eggs with banana puree or a mixture of 1 tablespoon of ground flaxseeds with 3 tablespoons of water, let it sit for a few minutes until it becomes gelatinous.

Whether you choose to prepare these vegetable pancakes for a special occasion or simply to treat yourself, I am sure that every bite will bring a smile to your face and your loved ones! Enjoy your meal!