Savory Vegetable Pancakes

Savory Vegetable Pancakes

Ingredients:

– 1 cup all-purpose flour

– 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.

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!