Ingredients

2 Tbs. unsalted butter
1/2 medium yellow onion, finely diced (about 1 cup)
1/4 green bell pepper, cored, seeded, and cut into small dice
1 cup coarsely grated carrots (from about 2-medium carrots)
1/4 cup finely chopped celery (from about 1/2 rib)
1 packed cup baby spinach (about 2-1/4 oz.), chopped
2 large eggs
1/2 cup fresh white breadcrumbs
Kosher salt and freshly ground black-pepper
1/4 cup vegetable oil
Sour cream, chopped tomato, and fresh cilantro for garnish

Nutritional Sample Size per pancake
Calories (kcal) : 170
Fat Calories (kcal): 140
Fat (g): 16
Saturated Fat (g): 5
Polyunsaturated Fat (g): 6
Monounsaturated Fat (g): 4
Cholesterol (mg): 85
Sodium (mg): 310
Carbohydrates (g): 6
Fiber (g): 1
Protein (g): 3

Preparation

In a medium sauté pan, melt the butter over medium heat and sauté the onion, green pepper, carrots, and celery until slightly tender, about 4 minutes. Add the spinach and sauté for 2 minutes. Set aside to cool.
In a medium bowl, beat the eggs and stir in the breadcrumbs. Add the vegetable mixture and mix well. Season with 3/4-tsp. salt and 3 or 4 grinds black pepper, and refrigerate for 5 minutes to let the batter firm up.
Heat the oil in a large sauté pan over medium-high heat. Working in two batches (three pancakes at a time), use a 1/4-cup measure to transfer the batter to the sauté pan, pressing down on the mixture to form cakes about 4-1/2 inches wide and 1/4 inch thick. Sauté until golden on both sides, about 2 minutes per side. Drain on paper towels, repeat with the remaining batter, and serve with the sour cream, chopped tomato, and cilantro.

Tip

Try topping the pancakes with different herbs, like parsley or chives, or a cheese like grated smoked Gouda.

(2 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Mesclun Greens
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Celery
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Breadcrumbs
FEATURED
Squash Blossoms

Reviews

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Reviews (2 reviews)

bakesalot | 06/01/2013
Despite the nice mix of vegetables, these pancakes were just so-so in the flavor department, despite serving them with sour cream and chopped tomatoes last night for supper, along with sides of creamed corn and green beans. Though I removed the pancakes to paper towels, I thought the oiliness overpowered them. They'd have been better, I think, if fried in less oil, with a little butter for flavor.
adri367 | 04/27/2013
Made these for dinner tonight and they were a big hit. Lots of prep before cooking but come together easily once all of the chopping is done. Sour cream is a must for toppings. We will definitely make these again.

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What We're Cooking Now

Name: Savory Vegetable Pancakes
Yield: Yields about 6 pancakes.
Cuisine: Mediterranean
Ingredients: 2 Tbs. unsalted butter; 1/2 medium yellow onion, finely diced (about 1 cup); 1/4 green bell pepper, cored, seeded, and cut into small dice; 1 cup coarsely grated carrots (from about 2-medium carrots); 1/4 cup finely chopped celery (from about 1/2 rib); 1 packed cup baby spinach (about 2-1/4 oz.), chopped; 2 large eggs; 1/2 cup fresh white breadcrumbs; Kosher salt and freshly ground black-pepper; 1/4 cup vegetable oil; Sour cream, chopped tomato, and fresh cilantro for garnish