Ingredients
- 1 cup all-purpose flour
- ½ cup milk (dairy or plant-based)
- 2 eggs
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon turmeric (optional, for color)
- 1 cup shredded vegetables (e.g., zucchini, carrots, cabbage)
- 2 tablespoons chopped scallions or onions
- 1 tablespoon chopped fresh herbs (parsley, cilantro, or chives)
- 1 tablespoon olive oil or melted butter (plus more for frying)
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, pepper, and turmeric.
- In another bowl, beat the eggs and mix in the milk and oil or melted butter.
- Combine the wet and dry ingredients, stirring until just mixed (do not overmix).
- Fold in the shredded vegetables, scallions, and herbs.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.
- Scoop about ¼ cup of batter per pancake onto the skillet, spreading gently.
- Cook for 2–3 minutes on each side, or until golden brown and cooked through.
- Repeat with the remaining batter, adding more oil as needed.
- Serve warm with yogurt, sour cream, chutney, or your favorite dipping sauce.
Optional toppings: a dollop of Greek yogurt, a sprinkle of chili flakes, or a fried egg on top.
Let me know if you’d like a vegan or gluten-free version!