Spicy Vegetable Pancakes Recipe

Name: Spicy Vegetable Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs.olive oil; 1 tsp.curry powder; 1 tsp.crushed red pepper flakes; 1 medium red onion,halved and sliced; 1 medium green bell pepper,halved and thinly sliced; 1 medium yellow or orange bell pepper,halved and thinly sliced; 1 medium zucchini,thinly sliced; 2 medium tomatoes,halved and sliced; 1 cup low-fat plain yogurt; 2 tsp.honey; 2 fresh red chilies,seeded and chopped; 2 Tbs.chopped cilantro; 1 Tbs.chopped fresh mint; 1/2 cucumber,peeled and diced; 1 1/2 cups all-purpose whole-wheat flour; 3 large eggs; 1 1/2 cups lowfat milk; 2 fresh chilies,green and red, seeded and chopped; 1/2 tsp.ground cumin 1Tbs.chopped cilantro; 2 tsp. butter

Servings: persons

2 Tbs.olive oil
1 tsp.curry powder
1 tsp.crushed red pepper flakes
1 medium red onion,halved and sliced
1 medium green bell pepper,halved and thinly sliced
1 medium yellow or orange bell pepper,halved and thinly sliced
1 medium zucchini,thinly sliced
2 medium tomatoes,halved and sliced
1 cup low-fat plain yogurt
2 tsp.honey
2 fresh red chilies,seeded and chopped
2 Tbs.chopped cilantro
1 Tbs.chopped fresh mint
1/2 cucumber,peeled and diced
1 1/2 cups all-purpose whole-wheat flour
3 large eggs
1 1/2 cups lowfat milk
2 fresh chilies,green and red, seeded and chopped
1/2 tsp.ground cumin 1Tbs.chopped cilantro
2 tsp. butter

1
Preheat broiler.
2
In small saucepan, heat oil over medium heat.
3
Add curry powder, red pepper flakes and a little salt.
4
Cook, stirring constantly, for 1 minute.
5
Remove from heat.
6
Arrange vegetables on broiler pan and brush with seasoned oil.
7
Broil vegetables until beginning to brown,12 to 15 minutes, turning once.
8
Meanwhile, make raita.
9
In serving bowl, whisk yogurt and honey until blended.
10
Stir in remaining ingredients and set aside.
11
Make pancakes.
12
In large bowl, mix flour and salt.
13
Beat eggs well, then add to flour.
14
Continue mixing and gradually stir in milk.
15
Add chilies, cumin and cilantro, and mix well.Let batter stand for 30 minutes.
16
In large nonstick skillet,heat 1/2 tsp.but-ter over medium heat.Pour in about one-quarter of batter, tilting pan so batter spreads evenly.When bubbles begin to appear on top of pancake,flip it over with a spatula and cook for about 1 minute on the other side.Transfer pancake to plate and keep warm.Cook remaining pancakes as directed.
17
To serve,roll vegetables in each pancake, and serve with any remaining vegetables and raita.

1030

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 20 ingredients. The key ingredients include: 2 Tbs.olive oil, 1 tsp.curry powder, 1 tsp.crushed red pepper flakes, 1 medium red onion,halved and sliced, and more.

Yes, Spicy 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.

Spicy Vegetable Pancakes

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