1. **Prepare the Vegetables:**
– If using zucchini, carrots, or other high-water-content vegetables, squeeze out excess moisture with a paper towel or clean kitchen towel. This helps prevent the pancakes from becoming too soggy.
2. **Mix the Batter:**
– In a large bowl, whisk together the flour, baking powder, salt, and pepper.
– In a separate bowl, beat the egg and then add the milk, mixing well.
– Pour the wet ingredients into the dry ingredients and stir until just combined.
– Fold in the grated or chopped vegetables and fresh herbs if using.
3. **Cook the Pancakes:**
– Heat 1 tablespoon of vegetable oil in a non-stick skillet or frying pan over medium heat.
– Drop spoonfuls of the batter onto the skillet, spreading them slightly into small pancakes.
– Cook for 2-3 minutes on each side, or until golden brown and cooked through. Adjust the heat as needed to prevent burning.
4. **Serve:**
– Transfer the cooked pancakes to a paper towel-lined plate to absorb excess oil.
– Serve warm with optional toppings like sour cream, yogurt, or your favorite dipping sauce.
Enjoy your homemade vegetable pancakes! They’re great as a snack, side dish, or even a light meal.
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