Any Vegetable Pancakes

• servings: 4 servings
• active time: 45 minutes
• total time: 45 minutes

Ingredients

4 large eggs

3 scallions, thinly sliced (optional)

2 garlic cloves, minced or finely grated (optional)

2 1/2 cups vegetables, shredded, thinly sliced or finely chopped (see Notes)

7 ounces firm or extra-firm tofu, crumbled and patted dry (1 cup)

1/2 teaspoon fine salt, plus more as needed

1/4 teaspoon freshly ground black pepper

Crushed red pepper flakes (optional)

1/4 cup all-purpose flour or chickpea flour, plus more as needed

Neutral oil, such as vegetable or peanut

Ketchup, mustard, sriracha, soy sauce, oyster sauce, salsa, chili crisp, yogurt or any other condiment of your choice, for serving

Directions

Step 1

In a large bowl, whisk together the eggs until frothy. Stir in the scallions and garlic, if using, as well as the vegetables, tofu, salt, pepper and red pepper flakes, if using. Add the flour and stir to combine. If the mixture looks watery, add more flour, 1 tablespoon at a time, until a thin batter forms.

Step 2

In a large (12-inch) cast-iron or other heavy-bottomed skillet over medium-high heat, heat a thin layer of oil until shimmering. Using a large spoon or 1/4-cup measure, drop the batter into the hot oil, flattening if necessary, and leaving an inch or so of space so the pancakes can spread. Cook, adjusting the heat as necessary, until little bubbles form on the edges of each pancake and the bottom turns deep golden brown, 3 to 4 minutes. Flip, and continue cooking, adjusting the heat as necessary, until the pancakes are brown on the other side and cooked through, another 3 to 4 minutes. Transfer to a serving platter and repeat with the remaining batter, adding more oil as needed. Serve warm, with your choice of condiments on the side.

Notes

Substitutions

Instead of tofu >> add another 1 cup of vegetables or 1 cup cooked or canned chickpeas, drained and roughly chopped.

Scallions >> any other type of onion, thinly sliced.

Notes

You can use raw or cooked vegetables in these pancakes; frozen vegetables are not recommended, except for frozen peas, corn kernels, diced carrots and shelled edamame. If using cooked vegetables, they should be well-drained and chopped into similar-size pieces. If using raw vegetables, in general, the longer a vegetable would take to cook, the smaller you should cut it. Raw squash (winter and summer types both work well), sweet potatoes, carrots, and broccoli or cauliflower stems should be grated, for example, while onions, leafy greens, cabbage, green beans and peppers can be thinly sliced or diced. For the best result, leave out anything with a lot of sugar or high water content, such as most fruit, including tomatoes, eggplants and cucumbers.

Nutrition

• Serving Size: Per serving (3 pancakes,
• Calories: 262
• Total Fat: 17 g
• Saturated Fat: 3 g
• Cholesterol: 186 mg
• Sodium: 400 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 4 g
• Total Sugars: 2 g
• Protein: 18 g