Green Bean Pancake
Discover a savory twist on traditional pancakes with this Green Bean Pancake recipe, a delightful fusion of crispy textures and fresh flavors. Packed with tender blanched green beans, aromatic scallions, parsley, and a hint of garlic, these pancakes offer a nutritious veggie boost in every bite. The fluffy batter, made with all-purpose flour, milk, and a touch of baking powder for lightness, is elevated by optional red chili flakes for a subtle kick. Perfect as a satisfying breakfast, a unique appetizer, or a light lunch, these golden pancakes pair beautifully with a dollop of sour cream or your favorite dipping sauce. Quick to prepare in just 40 minutes, this recipe is the ideal choice for anyone seeking an easy, family-friendly dish that turns simple green beans into a standout treat.
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Recipe Information
Ingredients
- 200 grams green beans
- 120 grams all-purpose flour
- 1 large egg
- 180 milliliters milk
- 2 stalks scallions, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
- 3 tablespoons olive oil
Instructions
Trim the ends of the green beans and chop them into small bite-sized pieces (approximately 1 cm long).
Bring a small pot of salted water to a boil and blanch the chopped green beans for 2 minutes. Drain and rinse under cold water to cool. Set them aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and red chili flakes (if using).
In a separate bowl, beat the egg and combine it with the milk. Gradually pour the wet mixture into the dry ingredients while whisking until you have a smooth batter.
Fold the blanched green beans, chopped scallions, fresh parsley, and minced garlic into the batter, stirring gently to evenly distribute the ingredients.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Spoon about 1/4 cup of the batter into the skillet for each pancake, spreading it out slightly with the back of a spoon to form a circle.
Cook for 2-3 minutes on one side, or until the edges are crisp and bubbles form on the surface. Flip the pancake and cook for another 2-3 minutes until golden and cooked through.
Transfer the cooked pancake to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter, adding more olive oil to the skillet as needed.
Serve the green bean pancakes warm, optionally with a side of sour cream, yogurt, or a dipping sauce of your choice. Enjoy!
Nutrition Facts
Calories |
1104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 3257 mg | 142% | |
| Total Carbohydrate | 123.2 g | 45% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 17.2 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 406 mg | 31% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1139 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
