Recipe: Vegetable Pancakes

I was going to make some spinach cakes but instead decided for some vegetable pancakes. Healthy and delicious - this pancakes can be serve as an appetizer or main dish. The pancake batter can be prepared the day before and is better served warm.

For this recipe, I added some long hot pepper for just a little kick that you won't even notice. Tamari soy sauce is more thicker, darker and richer than the usual soy sauce.

For the sauce
3 tablespoon Tamari Soy Sauce
3 tablespoon Teriyaki Sauce
1 tablespoon minced garlic
1 tablespoon minced hot pepper

For the pancakes
2 cups all-purpose flour
1 1/2 cup water
2 eggs
1 garlic bulb, minced
2 hot peppers, minced
4 indian egg plants, cut into fine julienne
8 oz white mushrooms, cut into fine juliene
1 bunch green asparagus, thinly sliced
3 tablespoon crushed basil
salt and pepper

Preparation:
Make the sauce by combining soy sauce, teriyaki sauce, minced garlic and hot pepper in a small bowl. Set aside while you make the pancakes.

In a mixing bowl, combine flour, water and eggs. Mix gently until just combined. Add in the remaining ingredients and fold together.

Heat the griddle to 250 degrees F. Using a small soup ladle. Add the pancake batter into the griddle. Cook each pancake for about 4 minutes. Flip the pancake to the other side once the pancake as settled. Press with a spatula to compress ingredients. Cook for another two minutes.

Serve while hot.

Options: If you do have have a griddle, you can use a nonstick skillet. Heat it over medium-high and coat with oil.