Rainbow Vegetable Pancakes

“These pancakes are easy, pretty and delicious. The sweet potato base pairs especially well with the AVV Gewürz but you can mix in other seasonal vegetables if you prefer. Fresh corn is a great addition when it is in season. The vegetables can be hand sliced or prepared on a mandolin. Two very different dipping sauces are included.”

– Katie Wetzel-Murphy, Brand Ambassador & Family Partner

– Serves 4 –

Pancake Ingredients:
1 cup red onion, sliced
1 cup cabbage, shredded
1 cup sweet potato, julienned
1/2 cup carrot, julienned
1 cup mushroom, sliced
1 cup red bell pepper, sliced
1 cup green bell pepper, sliced
1 1/2 cups all-purpose flour or rice flour
1/2 tsp. salt
1/2 tsp. red pepper flakes
1 1/2 cups water
2 Tbsp. olive or vegetable oil
Scallions or chives, sliced (garnish)

Dipping Sauces Ingredients:
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 tsp. sesame oil
1 tsp. caraway seeds
1 cup plain yogurt
Salt to taste

Method of Preparation:
In a large mixing bowl, toss together the vegetables, flour, salt and red pepper flakes. Add water and mix very well to combine.

Heat 1 Tbsp. of oil in a non-stick pan over medium heat (you may need to adjust the heat, depending on your type of stove). Add enough vegetable mixture to make a dense pancake and spread it out over the pan. Let cook for about 6 minutes, until golden brown on the bottom, then slide it onto a plate and flip back into the pan to finish cooking for another 5-6 minutes. Slide onto a cutting board and repeat to make the rest of the pancakes. Note: if using a large pan, you will end up with 2 large pancakes and if using a small pan, you will end up with 3 to 4 small pancakes. Let cool slightly, garnish and cut into wedges.

Dipping Sauce 1: Combine 2 Tbsp. soy sauce, 2 Tbsp. rice vinegar and 2 tsp sesame oil, then mix well.

Dipping Sauce 2: Gently toast 1 tsp caraway seeds on the stove for just a minute. Let cool slightly, then crush the caraway seeds using a mortar and pestle until they are ground. Stir in 1 cup of plain yogurt with salt to taste.

Adapted from Edible Silicon Valley