Side Dishes

Carrot & Zucchini Pancakes with Maple Syrup

Name: Carrot & Zucchini Pancakes with Maple Syrup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 40 g Carrot, grated; 20 g Zucchini, grated; 10 g Celery, minced; 10 g Onion, minced; 32 g All-purpose flour; 0.21 g Ground black pepper; 0.5 g Low-sodium baking powder; 0.5 g Mustard powder; 2 g Cooking oil; 55 g Egg; 100 g Low-fat milk; 3 g Maple syrup

채소 팬케익

Fluffy savory pancakes of blended carrot, zucchini, low-fat milk, egg and flour with mustard powder and low-sodium baking powder, studded with celery and onion, served with a little maple syrup.

🇰🇷 A twist on Pajeon — see the classic korean scallion pancake recipe →

📝 Step-by-Step Instructions

Cut the carrot and zucchini into large chunks.

Carrot & Zucchini Pancakes with Maple Syrup — step 1

Finely mince the celery and onion.

Carrot & Zucchini Pancakes with Maple Syrup — step 2

Blend the carrot, zucchini, milk, egg, flour, mustard powder, baking powder and pepper.

Carrot & Zucchini Pancakes with Maple Syrup — step 3

Pour into a bowl and mix in the celery and onion.

Carrot & Zucchini Pancakes with Maple Syrup — step 4

Heat oil in a pan and cook the pancakes.

Carrot & Zucchini Pancakes with Maple Syrup — step 5

Serve with maple syrup.

Carrot & Zucchini Pancakes with Maple Syrup — step 6

📊 Nutrition Facts (per serving)

286.1Calories (kcal)

38.5 gCarbs

14 gProtein

7.6 gFat

275 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.