Ingredients
Scale
- 1 cup (120g) All-Purpose Flour: This forms the structural base of our pancakes, giving them their familiar texture. You can substitute with whole wheat flour for added fiber, but the texture might be slightly denser.
- 1 teaspoon Baking Powder: Our leavening agent, crucial for making the pancakes light and fluffy rather than dense and flat.
- ½ teaspoon Salt: Enhances all the other flavors in the pancakes; don’t skip it!
- ¼ teaspoon Black Pepper: Adds a gentle, savory warmth. Adjust to your preference.
- 1 large Egg: Acts as a binder, holding the ingredients together, and adds richness and protein.
- ¾ cup (180ml) Milk: Provides moisture and contributes to the tenderness of the pancakes. Dairy or non-dairy milk (like unsweetened almond or soy) works well.
- 1 tablespoon Olive Oil (plus extra for cooking): Adds a touch of healthy fat and flavor to the batter, and helps prevent sticking when cooking.
- ½ cup (approx. 60g) Finely Grated Carrot: Adds sweetness, color, and a good dose of Vitamin A. Grate it finely so it incorporates well and cooks quickly.
- ½ cup (approx. 70g) Finely Grated Zucchini (excess moisture squeezed out): Provides moisture and a subtle green fleck. It’s vital to squeeze out the excess water after grating, otherwise, your batter will be too wet.
- ¼ cup (approx. 40g) Finely Chopped Bell Pepper (any color): Red, yellow, or orange bell peppers add sweetness and a vibrant pop of color. Chop them very small.
- ¼ cup (approx. 35g) Corn Kernels (fresh or frozen, thawed): Adds little bursts of sweetness and a pleasant texture. If using frozen, make sure they are thawed and patted dry.
- 2 tablespoons Finely Chopped Green Onions or Chives: Lends a mild, fresh oniony flavor that complements the vegetables beautifully.
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. Whisking helps to aerate the flour and distribute the baking powder evenly, leading to fluffier pancakes.
- Prepare the Wet Ingredients: In a separate medium bowl, crack the egg and whisk it lightly. Then, add the milk and 1 tablespoon of olive oil. Whisk these wet ingredients together until just combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredient mixture. Gently whisk or fold them together until they are just combined. It’s crucial not to overmix the batter at this stage; a few small lumps are perfectly fine. Overmixing develops the gluten in the flour too much, which can result in tough pancakes.
- Add the Vegetables: Add the finely grated carrot, finely grated and squeezed zucchini, finely chopped bell pepper, corn kernels, and finely chopped green onions (or chives) to the batter. Gently fold the vegetables into the batter until they are evenly distributed. Again, avoid overmixing. The batter should be relatively thick, but still pourable. If it seems too thick, you can add another tablespoon of milk; if too thin, a tablespoon of flour.
- Heat the Pan: Place a large non-stick skillet or griddle over medium heat. Allow it to heat up for a couple of minutes. A well-heated pan is key to getting golden-brown pancakes that don’t stick.
- Cook the Pancakes: Lightly grease the hot skillet with a little olive oil or a pat of butter. You can use a pastry brush to spread it evenly or a paper towel (held with tongs) to wipe it across the surface.
- Portion the Batter: For mini pancakes, drop about 1 to 1.5 tablespoons of batter per pancake onto the hot skillet, leaving some space between each one to prevent them from merging and to make flipping easier. A small cookie scoop or a regular tablespoon works perfectly for this.
- Cook and Flip: Cook for about 2-3 minutes on the first side, or until bubbles start to appear on the surface and the edges look set and are lightly golden. Carefully flip the pancakes using a thin spatula and cook for another 1-2 minutes on the other side, or until they are golden brown and cooked through. The internal temperature should reach at least 165°F (74°C) if you’re checking with a thermometer, ensuring the egg is cooked.
- Repeat: Remove the cooked pancakes from the skillet and place them on a plate. You can keep them warm in a low oven (around 200°F or 90°C) on an oven-safe plate if you’re making a large batch. Continue greasing the pan lightly as needed and cooking the remaining batter in batches until it’s all used up.
- Serve Warm: Serve your delicious mini veggie pancakes warm with your favorite dips or accompaniments.
Nutrition
- Serving Size: one normal portion
- Calories: 280