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Fry the Pancakes: Heat a non-stick frying pan over medium heat and add a tablespoon of vegetable oil. Once the oil is hot, pour spoonfuls of the batter into the pan, spreading it slightly into a round pancake shape. Cook each pancake for about 2-3 minutes per side, or until golden brown and cooked through.
Serve: Once cooked, remove the pancakes from the pan and place them on a paper towel to absorb excess oil. Repeat with the remaining batter.
Serving and Storage Tips
Serve these savory pancakes hot with a dipping sauce like soy sauce, hoisin, or a mixture of soy and chili sauce. You can also pair them with a small side salad or rice for a more complete meal.
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a pan for best results. These pancakes can also be frozen for up to 1 month. To reheat, simply warm them in a pan over low heat or in a microwave.
Variations
Vegan Option: Replace eggs with a plant-based egg substitute (such as chickpea flour or a flaxseed egg). Ensure to use a vegan-friendly soy sauce and opt for gluten-free flour if needed.
Add More Vegetables: You can add other vegetables like zucchini, bell peppers, or onions for additional flavor and nutrients.
Spicy Version: For a spicy kick, add finely chopped chili peppers or a sprinkle of red pepper flakes to the batter.
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