Savory Bacon and Vegetable Pancake
Easy Vegetable Pancake Recipe with Bacon – Perfect for Using Up Leftover Veggies
Whip up a delicious and nutritious vegetable pancake using leftover summer vegetables and bacon! This recipe is a fantastic way to clear out your fridge, enjoy a variety of vegetables, and savor the delightful combination of crispy bacon and fresh greens. Serve with a flavorful dipping sauce for an extra kick.
Main Ingredients- 5 strips bacon
- 1 onion (medium)
- 1/2 zucchini (medium)
- 50g chives
- 4-5 Korean chili peppers (adjust to your spice preference)
Cooking Instructions
Step 1
Begin by preparing the vegetables. Thinly slice 1 onion. Cut the 50g of chives into lengths of about 2-3 cm (about 1 inch).
Step 2
Julienne the 1/2 zucchini, similar in size to the sliced onion. Feel free to add other vegetables you have on hand, such as mushrooms, carrots, cabbage, or eggplant. If using eggplant, be mindful that it contains a lot of moisture, so using too much might make the pancake soggy. Adjust the quantity accordingly.
Step 3
Thinly slice the 5 strips of bacon into approximately 1cm (about 0.4 inches) wide pieces. The salty flavor of the bacon will enhance the overall taste of the pancake.
Step 4
To prevent the pancake from being too rich, it’s essential to add some spicy kick. Finely chop or thinly slice 4-5 Korean chili peppers, removing the seeds if you prefer less heat.
Step 5
In a large bowl, combine all the prepared vegetables and bacon. Lightly mix them together. Then, add 1 cup of pancake mix and 1 cup of water. Stir well until there are no lumps, creating a smooth batter. The batter consistency should be neither too thick nor too thin, just enough to bind the ingredients together.
Step 6
Preheat a pan over medium heat and generously coat it with cooking oil. Ladle about one portion of the batter onto the hot pan and spread it thinly. It’s important to spread the batter thinly so the pancake cooks through evenly and becomes crispy. Let it cook until the edges turn golden brown.
Step 7
When the edges of the pancake look golden brown and it starts to move easily in the pan, it’s time to flip it. Gently press down on the pancake with your spatula as you flip it to ensure it becomes extra crispy. Cook the other side until it’s also golden brown and crisp. Once both sides are perfectly cooked, carefully remove the pancake from the pan and drain on paper towels if desired.
Step 8
This freshly made bacon and vegetable pancake offers a wonderful balance of flavors: the natural sweetness of the vegetables, the savory saltiness of the bacon, and the pleasant heat from the chili peppers. Since the pancake itself is not heavily seasoned, serve it with a dipping sauce made from soy sauce, vinegar, chili powder, and other seasonings to enjoy a richer taste experience.
