Vegetable Pancake

These pancakes are packed with vegetables.  They are healthy to serve as a full meal.  In our family, we eat them as breakfast and also dinner.  The dipping sauce is essential for the addition of the flavour.  But if you are in a rush like my husband, you can always substitute the delicious dipping sauce for ketchup.

INGREDIENTS:

6 Green Onions, thinly sliced

5-6 Garlic Scrape, thinly sliced

2 White Potatoes, cut into sticks

1 Purple Yam, peeled and cut into sticks

1 pack of Seafood Mushrooms, roughly chopped

3/4 cup All Purpose Flour

3 Eggs

3/4 cup Water

1 teaspoon Salt

1/4 cup Vegetable Oil

DIPPING SAUCE:

2 tablespoons Light Soy Sauce

1 tablespoon Rice Vinegar

1 teaspoon Mirin

DIRECTION:

1. In a large mixing bowl, combine all the vegetables.  Add eggs, water and oil; mix throughly.

2. Add flour; gently mix until the vegetables are well coated with batter.

3. Add about 2 tablespoons of oil in a non stick pan.  Spoon the mixture in the pan evenly.  You can make a large pancake, or many small ones.  I like mine are pancake size.  It is easier to handle when eating.

4. Fry over medium heat for about 5 minutes or until it is golden brown.  Turn it over; fry the other side for another 5 minutes.  Transfer the pancake to a serving plate.  Repeat this process until finishing up the batter.

5. To serve, combine the dipping sauce ingredients.  Serve it with the pancakes.