Photo: Korea Ministry of Food and Drug Safety

Vegetable Pancakes

Name: Vegetable Pancakes
Cuisine: South Korea
Ingredients: 40 g grated carrot; 20 g grated zucchini; 10 g minced celery; 10 g minced onion; 32 g all-purpose flour; 0.21 g ground black pepper; 0.5 g low-sodium baking powder; 0.5 g mustard powder; 2 g cooking oil; 55 g egg; 100 g low-fat milk; 3 g maple syrup

채소 팬케익

Side dish · Grilled

Side dishesCourse

286kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

Jump to recipe ↓

Recipe

Vegetable Pancakes

Not spicyVegetarianGluten-freeContains: egg, dairy

Ingredients Tap an ingredient to check it off

Servings1

grated carrot당근갈은것
40 g
grated zucchini돼지호박갈은것
20 g
minced celery셀러리다진것
10 g
minced onion양파다진것
10 g
all-purpose flour중력분
32 g
ground black pepper후춧가루
0.21 g
low-sodium baking powder저나트륨 베이킹 파우더
0.5 g
mustard powder머스터드 파우더
0.5 g
cooking oil식용유
2 g
egg달걀
55 g
low-fat milk저지방우유
100 g
maple syrup메이플시럽
3 g

Nutrition per serving

286kcal

38.5gCarbs

14gProtein

7.6gFat

275mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the carrot and zucchini into large pieces.
Finely chop the celery and onion.
Put the carrot, zucchini, low-fat milk, egg, all-purpose flour, mustard powder, low-sodium baking powder, and black pepper in a blender and blend.
Pour step 3 into a bowl and mix in the celery and onion.
Add cooking oil to a pan and cook the pancakes.
Serve with maple syrup.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.