Savoury Vegetable Pancakes | Recipes

Savoury Vegetable Pancakes

(13) Ratings:
Prep Time:
Cooking Time:
Makes:12 pancakes
Freezing:excellent

Here’s a twist to a breakfast favourite the whole family will flip for. These mouth-watering pancakes are filled with fresh veggies and topped with a zesty dill sauce.

Ingredients

3 medium, shredded zucchinis
2 tsp 10 mL salt
3 medium, peeled and shredded, carrots
2 finely diced red peppers
2 finely sliced green onions
4 eggs, well beaten
1 cup 250 mL Robin Hood® Original All Purpose Flour
¾ cup 175 mL bread crumbs
2 tsp 10 mL baking powder
½ tsp 2 mL salt
¼ tsp 1 mL pepper
3 tbsp 45 mL Crisco® Vegetable or Canola Oil, divided
1 ½ cups 375 mL Carnation® Simple White Sauce
¼ cup 50 mL fresh dill, chopped

Directions

  1. Combine zucchini with salt in a strainer. Place over a bowl to catch any liquid. Let stand 20 minutes. Squeeze liquid out and place in a large bowl. Stir in carrots, red pepper, green onions and well beaten eggs.
  2. Mix in next 5 ingredients and stir until combined.
  3. Heat 1 tbsp (15 mL) of oil over medium heat in a large non-stick skillet. Drop in 2 tbsp (30 mL) of batter for each pancake. Fry pancakes until golden brown, about 2 minutes per side.
  4. Remove to a paper towel lined plate. Repeat with remaining batter.
  5. Prepare Carnation Simple White Sauce. Stir in dill. Pour over pancakes and serve.

Nutritional Information

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