Edible Escapades: Tales of the College Cook with KU Students Nina Riley & Nancy Griego

Ingredients

• 1 cup thinly sliced zucchini
• 1 cup thinly sliced carrot
• 1 cup thinly sliced green onion
• 2 garlic cloves
• 1 cup all-purpose flour
• 1 tbl baking powder
• ½ tsp salt
• ½ tsp black pepper
• 1½ cup water
• DIPPING SAUCE
• ¼ cup soy sauce
• 1 tbl teriyaki sauce
• pinch black pepper
• pinch crushed red pepper
• garlic powder, to taste

Instructions

Cut the zucchini, carrot and green onion into thin strips of equal length, approximately 2 inches long. Mince the garlic. Set aside. Combine the flour, baking powder, salt and pepper in a large bowl. Add the vegetables and stir to coat with the flour mixture. Pour in the water and stir until the vegetables are well coated with the batter.

Heat a small amount of cooking oil (1-2 teaspoons) in a large skillet, or on a griddle over medium-high heat. When hot, pour or ladle ½ cup of the veggie pancake batter into the skillet, or onto the griddle. Using a spoon or spatula, smooth out the mixture so that it cooks evenly. Cook the pancake for approximately 3 minutes per side, or until lightly golden. Repeat with the remaining batter and reduce the heat if needed to prevent burning.

Dipping Sauce: Combine all ingredients for the sauce in a small bowl. Taste and adjust seasonings, if desired.

Serve the pancakes with the Dipping Sauce. Makes 5 or 6 pancakes.

Photos

Added Tuesday, Feb. 16, 2010