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Savory Vegetable Pancakes
Ingredients:
– 1 cup all-purpose flour
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– 2 large eggs
– 1 cup milk
– 1/2 cup water
– 1/4 teaspoon salt
– 2 tablespoons melted butter
– 1 cup grated zucchini
– 1/2 cup grated carrot
– 1/4 cup chopped green onions
– 1/4 cup chopped fresh parsley or cilantro
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper to taste
– Vegetable oil for cooking
Instructions:
1. **Prepare the Batter:**
– In a large mixing bowl, whisk together the flour, eggs, milk, water, and salt until smooth.
– Stir in the melted butter until well combined.
2. **Prepare the Vegetables:**
– Grate the zucchini and carrot.
– Squeeze out any excess moisture from the grated zucchini using a clean kitchen towel or paper towel.
– Add the grated zucchini, grated carrot, chopped green onions, chopped parsley, garlic powder, onion powder, salt, and pepper to the batter. Mix until well combined.
3. **Cook the Pancakes:**
– Heat a non-stick skillet or griddle over medium heat and lightly coat with vegetable oil.
– Pour a ladleful of batter onto the skillet and spread it out to form a thin pancake.
– Cook for 2-3 minutes on each side or until golden brown and cooked through.
– Repeat with the remaining batter, adding more oil to the skillet as needed.
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4. **Serve:**
– Serve the savory vegetable pancakes hot, either plain or with your favorite dipping sauce.
These savory vegetable pancakes are a delicious and nutritious option for breakfast, brunch, or even as a light dinner. Enjoy!