Monday, 19 November 2012

Tasty Vegetable Pancake
美味菜饼


Vegetables are some of the healthiest foods, but many children including my two don’t like them at all. As parents, we are getting more and more creative in preparing food.

In my family, other than dumplings, in which we can put all kinds of vegetables and still my children love them. Another alternative is Vegetable Pancake. Unlike dumplings, vegetable pancake is easy to prepare, and yet mouth-watering. I usually whip up this healthy tasty pancake within half an hour. Sounds attractive?


 


VEGETABLE PANCAKE
(makes 5-6 servings)
Batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3 eggs, lightly beaten
- 2 cups water
Seasonings
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon 5-spices powder 五香粉
- 1 teaspoon black pepper powder
- 1 teaspoon Turmeric Powder 黄姜粉(optional)
Vegetables
- 1 medium carrot, coarsely grated
- 5 scallions (green tops cut into 3 inches,  sliced lengthwise)
- 3 large green cabbage leaves, thinly sliced 

DIRECTIONS
  1. Combine flour, baking powder, and seasonings in a large mixing bowl. Add in water and eggs and stir until lumps are gone.
  2. Stir in vegetables. Add more water, if necessary (the batter should be smooth and pourable). Set aside.
  3. Heat a medium skillet over medium heat, and coat with cooking oil. Pour a ladle of batter onto the skillet, and spread it out evenly into a circle. Cook until bubbles appear on the surface and bottom is browned. Flip with a spatula, and cook until browned on the other side.



g+1

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