Cheesy Vegetable Pancakes
In a large bowl, whisk together the eggs, milk, water, sugar, yeast, and baking soda.
Gradually add the flour and salt, stirring until smooth.
Let the batter rest for about 10 minutes.
Meanwhile, finely chop the pepper, tomato, and potato.
Heat a non-stick skillet over medium heat.
Pour a ladleful of batter onto the skillet and spread it out slightly.
Sprinkle some chopped vegetables and grated cheese over the pancake.
Ezoic
Cook for about 2-3 minutes, or until the edges start to brown.
Flip the pancake and cook for another 2-3 minutes, or until cooked through and golden brown.
Repeat with the remaining batter and filling ingredients.
×
Ezoic
Serve the cheesy vegetable pancakes warm, and enjoy this healthy and cheap meal!
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
×
Ezoic
Kcal: 180 kcal per serving | Servings: 6
The Inspiration Behind the Recipe
The idea for Cheesy Vegetable Pancakes arose from a desire to create a meal that was both healthy and budget-friendly, utilizing ingredients that are often already in your pantry. Designed to be versatile and adaptable, this dish encourages the use of seasonal vegetables and your cheese of choice, making it perfect for using up leftovers and reducing waste.
ADVERTISEMENT
