This vegetable stuffed savory pancake recipe is a delicious and wholesome dish that can be enjoyed for breakfast, lunch, or as a light dinner. Packed with vibrant vegetables and lightly spiced, it’s a delightful alternative to traditional pancakes. The dough is soft and pliable, while the filling offers a hearty and flavorful bite with every bite. Whether you serve them with yogurt or a dipping sauce, these savory pancakes are sure to be a hit with family and friends.
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- Water, as needed to form a soft dough
For the Filling:
- 1 cup finely chopped mixed vegetables (carrots, bell peppers, green onions, spinach)
- 1/2 cup shredded cheese (optional)
- 1 teaspoon minced garlic
- Salt and pepper, to taste
- 1 teaspoon each of cumin and paprika (optional for added flavor)
For Cooking:
- Vegetable oil or butter for frying
Directions
Prepare the Dough:
- In a large mixing bowl, combine the all-purpose flour and salt. Slowly add water a little at a time, mixing the dough with your hands or a spoon as you go. The goal is to create a soft, pliable dough that isn’t too sticky or dry. Once you’ve achieved the desired texture, cover the dough with a damp cloth and allow it to rest for at least 30 minutes.
Prepare the Filling:
- While the dough is resting, prepare the filling. In a separate bowl, mix the finely chopped mixed vegetables. You can use a combination of vegetables like carrots, bell peppers, green onions, and spinach for a colorful and nutrient-packed filling. Add the minced garlic, salt, and pepper to taste, then stir in the cumin and paprika for an extra layer of flavor. If you’re using cheese, fold it into the mixture at this stage.
Assemble the Pancakes:
- Once the dough has rested, divide it into equal-sized balls, depending on how large you want the pancakes to be. Roll each ball into a thin, flat circle on a floured surface.
- Place a generous portion of the prepared vegetable filling in the center of each rolled-out dough circle.
- Carefully fold the edges of the dough over the filling, pinching them together to form a sealed pocket. Gently roll the filled dough ball back out into a flat pancake, being careful not to let the filling spill out.
Cook the Pancakes:
- Heat a skillet or frying pan over medium heat and add a little vegetable oil or butter to grease the surface.
- Place one of the stuffed pancakes in the skillet and cook it until golden brown on both sides. This should take about 2-3 minutes per side, depending on the thickness of your pancake. Press down gently with a spatula to ensure even cooking.
- Repeat the process with the remaining dough and filling, adding more oil or butter to the pan as needed.
Cooking Tips
- Ensure the dough is soft but not too sticky to make rolling easier. Add small amounts of flour or water to adjust the consistency as needed.
- If you’re using cheese in the filling, consider adding a bit of mozzarella or cheddar for extra richness and meltiness.
- Feel free to customize the vegetable filling to your liking. Mushrooms, zucchini, or even peas can be great additions for a more varied texture and flavor.
Substitutions and Variations
- Vegetarian Option: You can use tofu or tempeh as a protein source in the filling.
- Dairy-Free: Omit the cheese or use a plant-based cheese alternative.
- Spices: Experiment with other spices like turmeric, coriander, or chili powder to give the pancakes a unique flavor.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend, ensuring it has the right binding agents.
FAQs
Can I prepare the filling ahead of time?
Yes, the filling can be prepared in advance and stored in the refrigerator for up to 24 hours before assembling the pancakes.
What can I serve with these pancakes?
These pancakes are fantastic on their own, but you can serve them with a variety of sides, such as yogurt, sour cream, or a tangy dipping sauce like tzatziki or salsa.
Can I freeze the stuffed pancakes?
Yes, you can freeze the un-cooked stuffed pancakes. Lay them out on a baking sheet, freeze them, and then store them in a sealed container or freezer bag. When ready to cook, thaw them first and then fry as usual.
Nutritional Information
Serving Size: 1 pancake
Calories: Approximately 200-250 calories per pancake (depending on the type of filling and amount of oil used for frying)
Protein: 5-6 grams
Carbs: 30-35 grams
Fat: 8-10 grams
Fiber: 3-4 grams
Vitamins and Minerals: Rich in Vitamin A, Vitamin C, calcium, and iron due to the vegetable filling.
Storage
These vegetable stuffed savory pancakes are best enjoyed fresh, but you can store them for later if needed. To store, place them in an airtight container in the refrigerator for up to 3 days. Reheat them on a skillet or in the microwave before serving. If you want to store them for longer, freeze the cooked pancakes and reheat them in the oven or skillet when ready to eat.
Conclusion
These vegetable stuffed savory pancakes are a flavorful and satisfying dish that can be enjoyed by everyone. They’re packed with healthy vegetables and can easily be customized with your favorite ingredients. Whether you’re looking for a quick weeknight meal or a hearty snack, these pancakes will become a go-to recipe in your kitchen.