Savory Vegetable Pancakes Recipe

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Savory Vegetable Pancakes

  • 2 tablespoons unsalted butter
  • 1/2 medium yellow onion, finely diced (about 1 cup)
  • 1/4 green bell pepper, cored, seeded, and cut into small dice
  • 1 cup coarsely grated carrots (from about 2-medium carrots)
  • 1/4 cup finely chopped celery (from about 1/2 rib)
  • 1 packed cup baby spinach (about 2-1/4 ounces), chopped
  • 2 large eggs
  • 1/2 cup fresh white breadcrumbs
  • Kosher salt and freshly ground black-pepper
  • 1/4 cup vegetable oil
  • Sour cream, chopped tomato, and fresh cilantro for garnish
  • In a medium saute pan, melt the butter over medium heat and saute the onion, green pepper, carrots, and celery until slightly tender, about 4 minutes. Add the spinach and saute for 2 minutes. Set aside to cool.
  • In a medium bowl, beat the eggs and stir in the breadcrumbs. Add the vegetable mixture and mix well. Season with 3/4-teaspoon salt and 3 or 4 grinds black pepper, and refrigerate for 5 minutes to let the batter firm up.
  • Heat the oil in a large saute pan over medium-high heat. Working in two batches (three pancakes at a time), use a 1/4-cup measure to transfer the batter to the saute pan, pressing down on the mixture to form cakes about 4-1/2 inches wide and 1/4 inch thick. Saute until golden on both sides, about 2 minutes per side. Drain on paper towels, repeat with the remaining batter, and serve with the sour cream, chopped tomato, and cilantro.
  • Try topping the pancakes with different herbs, like parsley or chives, or a cheese like grated smoked Gouda.
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