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.
