Vegetable Pancakes

Name: Vegetable Pancakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5
Ingredients: Zucchini ¾ cup; Carrots 3.5 oz; Whole milk 1.1 cups; Type 00 flour 0.8 cup; Parmigiano Reggiano PDO cheese (to grate) 2.5 oz; Eggs 1; Instant yeast for salted preparations 1 tsp; Fine salt ½ tsp

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 5
Cost: Low

PRESENTATION

Recipe by
Luisa Orizio

Vegetable pancakes made with grated zucchini and carrots are a savory, wholesome option that works for the whole family. The batter comes together quickly with Parmigiano Reggiano DOP, milk, and eggs, making this vegetable pancakes recipe an easy choice for a light lunch or a quick weeknight dinner. The grated vegetables stay tender inside and give each pancake a satisfying bite without weighing down the batter. These savory pancakes are just as practical as they are versatile.

Serve them as a plated meal or arrange them as finger food at a buffet — they hold up well either way. They are also a reliable way to get children to eat their vegetables, since the flavors are mild and the format is fun. You can customize the batter with spices, aromatic herbs, or whatever seasonal vegetables you have on hand, so the recipe adapts easily to what is already in your kitchen.

How to prepare Vegetable Pancakes

To prepare vegetable pancakes, start by thoroughly washing the zucchini and removing the ends, then grate them using a coarse grater 1. Squeeze them well with your hands to remove excess water: this step is crucial to prevent the batter from being too liquid. Proceed the same way with the carrots: peel them with a vegetable peeler, remove the ends, and grate them 2. Collect the zucchini and carrots 3 in a bowl.

In another large bowl, pour the all-purpose flour and grated Parmesan cheese 4, then add a whole egg 5, the milk gradually 6, and the salt.

Mix with a hand whisk until you obtain a smooth, lump-free mixture 7. At this point, add the grated and well-squeezed vegetables 8 and the instant yeast for savory preparations 9.

Stir to combine to get a thick and homogeneous batter 10. Heat a non-stick pan, about 6 inches in diameter, over medium heat. When it is well-heated, pour a ladle of batter into the center 11 and, using a spatula, gently flatten the surface to give it a round and compact shape 12.

Cook the pancake until bubbles form and the edges easily detach, then flip it with a spatula 13 and continue cooking until it's golden brown on both sides. When ready, transfer it to a plate 14. Continue in this manner until all the batter is used up, stacking them as you go: with these quantities, you'll get about 5 pancakes. Your vegetable pancakes are ready to be served hot or warm 15!

Storage

Cooked vegetable pancakes can be stored in the refrigerator, in an airtight container, for up to 2 days.

It is recommended to cook the batter immediately.

Tip

An excellent way to customize these vegetable pancakes is by adding an extra kick of flavor with spices and aromatic herbs: you can mix turmeric or sweet paprika directly into the batter for color and a spicy touch, or enrich them with chopped chives, fresh parsley, or a pinch of dried thyme.

For the translation of some texts, artificial intelligence tools may have been used.

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