Japanese Vegetable Pancakes Recipe

Name: Japanese Vegetable Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50g plain flour; 2 eggs (separated); 2 tbsp milk; 4 spring onions (cut into 3cm lengths; keep some to decorate); 50g bean sprouts; 1 sweet potato (peeled and shredded); DIPPING SAUCE; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp Dijon mustard; 1 tbsp tomato puree; 1 chilli (cut into thin slices; keep some to decorate); 1 tbsp sesame seeds

Servings: persons

50g plain flour
2 eggs (separated)
2 tbsp milk
4 spring onions (cut into 3cm lengths; keep some to decorate)
50g bean sprouts
1 sweet potato (peeled and shredded)
DIPPING SAUCE
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp Dijon mustard
1 tbsp tomato puree
1 chilli (cut into thin slices; keep some to decorate)
1 tbsp sesame seeds

1
1. Mix the flour, egg yolks and milk to a smooth batter and season well. Whisk the whites to soft peaks and fold into the batter. Stir in the veg.
2
2. Heat a non-stick pan and spray with a tiny bit of oil. Drop in spoonfuls of the mix to make small pancakes, a few at a time, and cook until they start to bubble on top, about 5 minutes. Keep the heat about medium so the potato can cook through. Flip over and cook for 5 minutes. Sprinkle with spring onion and chilli.
3
3. Mix the dipping sauce ingredients and serve with the pancakes.
4
Serve with a small bowl of miso soup as an entre.
5
320 kcalories, protein 14.5g, carbohydrate 42.1g, fat 11.6 g, saturated fat 2.7g, fibre 4g, salt 1.96g

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 50g plain flour, 2 eggs (separated), 2 tbsp milk, 4 spring onions (cut into 3cm lengths; keep some to decorate), and more.

Yes, Japanese Vegetable Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Japanese Vegetable Pancakes

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