Egg & Vegetable Pancake with Sriracha Dipping Sauce
If you have a mix of raw vegetables like carrots, bell peppers, or cabbage available,you can easily make yourself a tasty egg & vegetable pancake with some srirachadipping sauce. The recipes comes together in a few minutes, and tastes great as asavory and quick breakfast.
Ingredients
- 1 whole egg (whisked)
- 2 Tbsp all-purpose flour
- 2 tsp soy sauce
- ¼ tsp freshly-ground black pepper
- ¼ tsp baking powder
- ¼ tsp Sesame seed oil
- ½ carrot (sliced into fine julienne strips 1/8” thick)
- 1 scallion (sliced very finely)
- 2 cabbage leaves (sliced into fine julienne strips 1/8” thick)
- ¼ bell pepper (sliced into fine julienne strips 1/8” thick)
- 2 Tbsp unsalted butter
- 1 Tbsp Sriracha
- 1 Tbsp Ketchup
- ½ tsp rice vinegar
- ½ tsp soy sauce
- A few grinds of black pepper
- 2 fresh chives (sliced very finely, as garnish)
Instructions
- In a medium-sized mixing bowl, whisk together the whole egg with the all-purpose flour, soy sauce, black pepper, baking powder, and sesame seed oil.
- Fold in the finely sliced carrot, scallion, cabbage, and bell pepper until evenly mixed.
- Add two Tablespoons of unsalted butter to a nonstick sauté pan.
- Increase the heat to medium, and melt the butter.
- When the butter is melted, add the vegetable pancake mixture and press down to make the vegetables an even thickness and remove some of the air gaps.
- Gently allow the pancake to cook over medium-low heat until the bottom is golden-brown, and then use a thin spatula to flip it over carefully.
- Continue to allow the pancake to cook through the other side.
- While the pancake is gently cooking, prepare the Sriracha dipping sauce.
- For the sauce, mix together the Sriracha, ketchup, rice vinegar, soy sauce, and black pepper.
- When the pancake it cooked on both sides, serve while hot, with the dipping sauce on top or on the side.
- Garnish with fresh chives.
Notes
You can use whatever vegetables you think would work well for this pancake.