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Davina Da Vegan
Jun 14th 2022, 4:10PM
FatJedi likes this    
Even though I share this regularly as a tip in my interviews, even I struggle to make time to make food fun! Some days you just wanna make sure you have your fill and it doesn’t matter how it looks or tastes, and I’ve ended up creating safe, quick options that I can prepare in bulk a week in advance.

But I sure had fun making this pancake, and I also discovered how easy it is! You can use any veggies you wish and it makes for a great fridge-clearing meal. Mine has red cabbage, carrot, onion, chives, enoki shrooms and edamame. The dressing is a quick one assembled with soy sauce, brown rice vinegar, mirin, toasted sesame oil and a pinch of sesame seeds.
I had meant to save some of this meal for dinner time but it was so tasty that it barely stood a chance! I hope that you enjoy this wholesome recipe too.

🌱 1 1/2 - 2 cups thinly chopped vegetables and/or legumes of choice, loosely packed
🌱 1/2 cup all purpose flour
🌱 1/3 cup water
🌱 1/4 tsp baking soda
🌱 1/2 tsp apple cider vinegar
🌱 1/4 tsp turmeric for colour (optional)
🌱 1-2 pinches of black salt for eggy aroma (or plain salt for non-egg taste)
🌱 2 tbsp cooking oil

In a large mixing bowl, toss all chopped vegetables until evenly mixed.
Heat 1 tbsp in a flat non-stick frying pan.
Stir pancake mixture roughly, until a sticky mixture is achieved.
Add pancake mixture to vegetables and stir until evenly combined.
Flatten mixture into the pan until it takes up the entire base, and let it cook for 5-6 minutes on medium to high heat, before carefully flipping the pancake to cook the other side and slowly trickling the second tablespoon of oil around the sides of the pan.
Check the base occasionally with a spatula to ensure you see a golden hue and that you don’t burn it (but some charring is also tasty!).
You can split your batter into 2 portions to make smaller pancakes; in that case, split your oil into 1/2 tbsp portions for four sides.
Once done, remove from pan and slice into bite-sized pieces with knife or scissors and serve with dipping sauce of choice.
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