Batch Cooking Day 4: Veggie Pancakes

Here's day 4 of our batch cooking weekly plan. You're on the right track to discovering the world of time-saving and delicious cooking. In the previous posts Everything You Need to Know and Prep Day with Shopping List you've already learned the basics. Today we're diving into another tantalizing recipe: Veggie Pancakes. Already prepared ingredients make this dish a real treat, and you'll love how easy it is to make these savory pancakes. You can find four more batch cooking recipes here .

Already prepared ingredients

Before we start preparing, let's look at which ingredients you have already prepared on prep day :

• Sweet potato, carrot, zucchini, red onion and spring onions - all finely chopped and ready for use.

The recipe: Veggie Pancakes

Now we come to the exciting part – the recipe for delicious veggie pancakes.

What you need:

• 180 g wheat flour
• 2 teaspoons baking powder
• 4 tablespoons corn starch or potato starch
• 1 1/2 teaspoons salt
• 360 ml water at room temperature, plus 2-4 tablespoons of water to adjust the consistency
• 1 medium zucchini, cut into matchsticks
• 1 small sweet potato, cut into matchsticks or grated (I used orange sweet potato and added it raw)
• 1 carrot
• red onions
• spring onions

And this is how it works:

1. In a large bowl, mix together the wheat flour, baking powder, cornstarch and salt. Gradually add water until you have a smooth dough.

2. Add the prepared vegetables (zucchini, sweet potato, carrot, red onions and spring onions) to the batter and stir well.

3. Heat a pan with a little oil and add a portion of the vegetable batter. Fry the pancakes on both sides until golden brown.

4. Serve the veggie pancakes hot and garnish generously with a sauce of your choice, e.g. soy sauce.

Look forward to a wonderful taste experience with these crispy veggie pancakes. Stay tuned for more exciting batch cooking recipes in the coming days!