Vegetable Pancake

Ingredients:

• 1 potato, peeled and thinly sliced
• 1 carrot, peeled and thinly sliced
• 1 onion, thinly sliced
• Half of a young cabbage, thinly sliced
• 30 milliliters of water
• 2 eggs
• 2 tablespoons of flour
• Salt, to taste
• Olive oil, for cooking

Preparation Steps:

Vegetable Preparation:

1. In a large pot, bring water to a boil. Add the thinly sliced potato and carrot, cooking for about 8 minutes until they start to soften.
2. Add the thinly sliced onion and continue boiling for an additional 2 minutes.

Cabbage Preparation:

1. Add the thinly sliced cabbage to the pot. Pour in 30 milliliters of water and cook until the cabbage is tender and most of the water has evaporated.

Pancake Batter:

1. In a large bowl, whisk the eggs. Gradually add the flour and salt, mixing until smooth.
2. Drain any excess water from the cooked vegetables and incorporate them into the egg mixture, ensuring the vegetables are well-coated.

Cooking the Pancake:

1. Heat a generous amount of olive oil in a non-stick frying pan over low heat. Pour the vegetable and egg mixture into the pan, spreading it evenly.
2. Cover with a lid and cook for about 5 minutes. Then, using a plate, carefully flip the pancake and return it to the pan to cook the other side. Continue cooking for another 5 minutes with the lid on.

Serving:

1. Once both sides are golden brown and the pancake is thoroughly cooked, transfer it to a plate.
2. This dish can be enjoyed warm or at room temperature, paired with a simple salad or a dollop of yogurt.

Serving Suggestions:

• With Salad: Pair with a fresh, light salad for a balanced meal.
• With Yogurt: Serve with plain yogurt or a spoonful of sour cream.

Cooking Tips:

• Slice vegetables thinly and evenly for uniform cooking.
• Carefully flip the pancake using a plate to avoid breaking.
• Cook on low heat to ensure the pancake is cooked through without burning.

Health Benefits:

• High in Fiber: Packed with dietary fiber from the vegetables.
• Protein-Rich: Eggs provide a substantial source of protein.
• Low Calorie: A nutritious and satisfying low-calorie option.

Nutritional Information:

• Vegetarian: Ideal for a meat-free diet.
• Gluten-Free Option: Substitute with gluten-free flour if needed.
• Storage:
  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheating: Reheat gently in a pan over low heat or in the microwave.

Why You’ll Love This Recipe:

• Healthy: Loaded with fresh vegetables and low in calories.
• Easy to Make: Simple ingredients and straightforward instructions.
• Delicious: Bursting with flavor and satisfying to eat.

In conclusion, this delectable vegetable pancake offers a nutritious and delicious way to enjoy a variety of vegetables. With fresh ingredients and simple cooking techniques, this dish is perfect for any meal. Enjoy this healthy and flavorful recipe!