Savory Vegetable Pancakes with Dipping Sauce

Grilled shishito peppers on the side

These little pancakes are great for snacks and light lunch. I used rice flour instead of wheat flour for the batter, which makes the pancakes a little chewy instead of fluffy. But that's exactly what I want in these. You can add all kinds of scrap veges and herbs in them. I had in my fridge, dried baby shrimp, green onions, shredded carrots, seaweed flakes and peas. Dip these pancakes in the spicy dipping sauce, or you can use low fat mayo or ketchup. They make a pretty healthy finger food. 

Make them small enough so you can easily pick them up

Aonori and dried shrimp create depth of flavor, yum!

Savory Vegetable Pancakes With Dipping Sauce

1/2 cup rice flour
2/3 cup water
1 tsp fish stock powder or Hondashi
1 egg, beaten
Dashes of salt and pepper 
1 Tbsp dried baby shrimp
2 Tbsp green onion, chopped
1/4 cup shredded carrots
2 Tbsp green peas
1 tsp white sesame seeds
1 tsp sea weed flakes or Aonori
1 Tbsp sesame oil to drizzle the pan

Dipping Sauce:
2 Tbsp sushi vinegar
1 Tbsp soy sauce
1 Tbsp water
2 Tbsp agave nectar
1/4 tsp hot chili oil
1/2 tsp canola oil
2 Tbsp fresh squeezed orange juice, or lemon juice
1/8 tsp white sesame seeds

Mix all of the ingredients for the pancake batter in a bowl. Drop one to two Tbsp of the batter on the warm frying pan drizzled with sesame oil. Even out the batter and make small round shapes with the back of a spoon. Brown them lightly on both sides, about 3-4 minutes on each side on medium heat. In another bowl, whisk together the ingredients for the dipping sauce. Serve it on the side of the pancakes.


Click if you like this post