Vegetable Pancake Recipe

Ingredients:

• 1 potato, peeled and thinly sliced
• 1 carrot, peeled and thinly sliced
• 1 onion, thinly sliced
• Half of a young cabbage, thinly sliced
• 30 milliliters of water
• 2 eggs
• 2 tablespoons of flour
• Salt, to taste
• Olive oil for cooking

Preparation Steps:

Prepare the Vegetables:

1. Bring a large pot of water to a boil. Add the thinly sliced potato and carrot. Cook for about 8 minutes until they start to soften.
2. Add the thinly sliced onion and boil for an additional 2 minutes.

Cook the Cabbage:

1. Add the thinly sliced cabbage to the pot. Pour in 30 milliliters of water and cook for a few more minutes until the cabbage is tender and most of the water has evaporated.

Make the Pancake Batter:

1. In a large bowl, whisk the eggs. Add the flour and salt, mixing until smooth.
2. Drain any excess water from the cooked vegetables and add them to the egg mixture. Mix thoroughly to ensure the vegetables are well-coated.

Cook the Pancake:

1. Heat a generous amount of olive oil in a non-stick frying pan over low heat. Pour the vegetable and egg mixture into the pan, spreading it evenly.
2. Cover the pan with a lid and cook for about 5 minutes. Using a plate, carefully flip the pancake and return it to the pan to cook the other side. Cook for an additional 5 minutes with the lid on.

Serve:

Once both sides are golden and the pancake is fully cooked, transfer it to a plate. This dish can be enjoyed warm or at room temperature, possibly accompanied by a simple salad or yogurt.

Serving Suggestions:

• With Salad: Pair with a fresh, light salad for a balanced meal.
• With Yogurt: Serve with plain yogurt or a dollop of sour cream.

Cooking Tips:

• Slice vegetables thinly and evenly for uniform cooking.
• Use a plate to carefully flip the pancake to avoid breaking it.
• Cook on low heat to ensure even cooking without burning.

Health Benefits:

• Rich in Fiber: Vegetables provide a good source of dietary fiber.
• Protein-Rich: Eggs are an excellent source of protein.
• Low in Calories: A nutritious, satisfying, and low-calorie option.

Nutritional Information:

• Vegetarian-Friendly: Suitable for vegetarians.
• Gluten-Free Option: Substitute with gluten-free flour if needed.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave.

Why You’ll Love This Recipe:

• Healthy: Packed with fresh vegetables and low in calories.
• Easy to Prepare: Simple ingredients and straightforward steps.
• Delicious: Full of flavor and highly satisfying.

In conclusion, this delectable vegetable pancake offers a healthy and delicious way to enjoy a variety of vegetables. Utilizing fresh ingredients and simple cooking techniques, this dish is perfect for any meal. Enjoy this nutritious and tasty dish!