Carrot Pancakes

Name: Carrot Pancakes
Total time: 1200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 3 cups shredded carrots (about 300 grams); 3/4 cup all-purpose flour (about 100 grams); 1/3 cup sweet potato starch (about 50 grams); 2 green onions; 1 large egg; 3 shiitake mushrooms; 1 cup water (about 240 ml); [Seasonings]; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1 teaspoon vegetable oil; [For garnish]; as needed Black sesame seeds,

凱茜媽咪の廚房 @Kathy_kitchen

Nutritious carrots mixed with flour make quick, crispy-on-the-outside, soft-on-the-inside carrot pancakes. These chewy and delicious treats are perfect for the whole family to enjoy for breakfast, giving you energy and vitality for the day. They're also great as an after-school snack for kids. My daughter calls them 'carrot pancakes.'

凱茜媽咪の廚房 @Kathy_kitchen

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Ingredients

20 minutes

Serves 4 servings

3 cupsshredded carrots (about 300 grams)
3/4 cupall-purpose flour (about 100 grams)
1/3 cupsweet potato starch (about 50 grams)
2green onions
1large egg
3shiitake mushrooms
1 cupwater (about 240 ml)
[Seasonings]
1/2 teaspoonsalt
1/4 teaspoonwhite pepper
1 teaspoonvegetable oil
[For garnish]
as neededBlack sesame seeds,

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Steps

20 minutes

1

Peel and shred the carrots. Rinse the shiitake mushrooms, soak them in water, then slice them into thin strips. Wash and finely chop the green onions.
2

Measure out the flours. Add the egg and water, then mix until smooth.
3

In a pan, sauté the mushrooms and shredded carrots for 2 minutes until fragrant. Add the chopped green onions and stir-fry together.
4

Add the seasonings to the pan and mix well with the vegetables. Remove from heat and set aside.
5

Combine the cooked vegetables with the flour mixture. Stir until everything is well combined.
6

Heat a pan and add the vegetable oil. Use a ladle to scoop the batter into the pan. Shape the batter into round pancakes with chopsticks or a spatula.
7

When the bottom is golden and slightly crispy, sprinkle black sesame seeds on top, then flip to cook the other side.
8

Cook until both sides are golden and crispy.
9

These carrot pancakes are crispy outside and soft inside. Enjoy them as a snack or for breakfast—they're nutritious and delicious.
10

For thicker pancakes, add a little instant yeast to the batter before cooking.
11

[Tips]
* You can add ground meat, bacon, or shrimp to the batter.
* Adjust the size and thickness of the pancakes as you like.
* You can substitute pumpkin, zucchini, or daikon radish for the carrots.