Savory Vegetable Yeasted Pancake
Savory Vegetable Yeasted Pancake is a soft, fluffy, and flavorful pancake made with cabbage, carrots, potatoes, and green onions. This easy-to-make yeasted pancake has a crispy golden crust and a light, airy texture, making it perfect for breakfast, brunch, or a side dish. Enjoy a delicious and nutritious meal packed with vegetables and wholesome ingredients!
Savory Vegetable Yeasted Pancake is a delightful fusion of bread and pancake textures. This dish features a light, airy batter enriched with cabbage, carrots, potatoes, and green onions, creating a perfect balance of hearty and fresh flavors. The yeast fermentation process gives it a subtle depth, while the crispy golden-brown crust adds a satisfying crunch. Ideal for breakfast, brunch, or a light meal, this pancake pairs beautifully with dipping sauces or a side of your favorite soup. Enjoy a comforting, nutritious bite in every slice!
Ingredients
- 300g bread flour
- 6g (0.8 tbsp) instant dry yeast
- 10g (1 tbsp) sugar
- 220ml warm water
- 220ml warm milk
- 1 egg (room temperature)
- 6g (2 tsp) salt
- 300g cabbage, finely chopped
- 3g (1 tsp) salt (for cabbage)
- 180g carrots, finely chopped
- 150g potatoes, diced
- 90g green onions, chopped
- Cooking oil (for frying)
Nutritional Information
- Calories: 250
- Protein: 9g
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45mg
- Fiber: 4g
- Sugar: 5g
- Sodium: 450mg
- Cholesterol: 35mg
Directions
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In a mixing bowl, combine warm water, instant dry yeast, and sugar. Stir well until dissolved. Add the egg, bread flour, salt, and warm milk. Mix thoroughly until fully combined. Cover the bowl and let the dough rise in a warm place until it doubles in size.
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Place the chopped cabbage in a bowl and sprinkle with salt. Mix well and let it sit for 10 minutes. After 10 minutes, squeeze out any excess moisture from the cabbage. Prepare the remaining vegetables: peel and dice the potatoes, chop the carrots and green onions.
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Once the dough has risen, stir it to release air (degas). Add the prepared vegetables and mix until evenly incorporated.
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Heat a pan over low heat and add about 1.5 tbsp of cooking oil. Pour a portion of the batter onto the pan, spreading it into a circular shape. Cook until bubbles form and the underside turns golden brown. Flip the pancake, drizzle a little oil around the edges, and rotate the pan to ensure even cooking. Continue frying until both sides are golden brown. Remove from heat and repeat with the remaining batter.
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