Savory Vegetable Pancakes

Instructions

1. Step 1

   Grate the zucchini and carrot. Wrap the zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture, then place it in a mixing bowl with the carrot and sliced scallions.

   Ingredients used: 100.0 gr Carrot, 3.0 piece Scallion, 200.0 gr Zucchini

   Cookware: Box Grater, Chef Knife, cutting board, kitchen towel, mixing bowl

2. Step 2

   In a separate mixing bowl, whisk the eggs, milk, and minced garlic until evenly combined.

   Ingredients used: 2.0 piece Egg, 4.0 gr Garlic, 120.0 ml Milk

   Cookware: mixing bowl, whisk

3. Step 3

   In another mixing bowl, whisk together the flour, baking powder, salt, and black pepper.

   Ingredients used: 120.0 gr All-Purpose Flour, 4.0 gr Baking Powder, 1.0 gr Ground Black Pepper, 5.0 gr Salt

   Cookware: mixing bowl, whisk

4. Step 4

   Pour the egg mixture into the dry mixture and stir just until no dry flour remains. Fold in the prepared vegetables, then let the batter stand for 5 minutes.

   Timer: 5 min (fixed)

   Cookware: mixing bowl, spatula

5. Step 5

   Heat the nonstick skillet over medium heat, then add 1 tbsp (15 ml) of the oil and swirl to coat the surface.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: nonstick skillet

6. Step 6

   Spoon four equal portions of batter into the skillet and flatten each into a pancake about 1 cm thick. Cook for 3 to 4 minutes per side, until golden and the centers reach 74°C, then transfer to a plate.

   Timer: 8 min (fixed)

   Cookware: nonstick skillet, plate, spatula

7. Step 7

   Add the remaining 1 tbsp (15 ml) oil to the skillet and return it to medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: nonstick skillet

8. Step 8

   Cook the remaining batter as four pancakes for 3 to 4 minutes per side, until golden and the centers reach 74°C. Serve warm.

   Timer: 8 min (fixed)

   Cookware: nonstick skillet, plate, spatula