Food Recipes Veggie Pancakes with Sesame Fried Eggs 5.0 (1) 1 Review Inspired by Korean vegetable pancakes these sweet potato and mushroom pancakes are a fun and tasty way to get plenty of veggies in at dinner time. By Nicole Hopper Published on May 03, 2024 Rate PRINT Share Close Photo: Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Neighbors Hall Prep Time: 45 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts These sweet potato-mushroom-scallion pancakes are delightfully crispy around the edges and soft and custardy in the center. Inspired by Korean vegetable pancakes called yachaejeon, this vegetable pancakes recipe is a blank canvas for incorporating vegetables. The veggies go into the batter raw and are perfectly cooked by the time the pancake browns in the skillet. If you have a mandoline with a julienne blade, this is the perfect time to use it for a faster way to cut the sweet potato (and other veg) into matchsticks. Swap any of the veg for zucchini or carrots. For easy flipping, use a large rounded pancake spatula to flip the pancakes. If it’s looking dicey, cover the skillet with a large plate, and with one hand on top of the plate flip the pancake onto the plate. Then slide the pancake back into the skillet to cook on the other side. Ingredients 1 1/4 cups all-purpose flour 5 Tbsp. cornstarch or potato starch 2 tsp. kosher salt, divided 1 medium sweet potato, peeled and cut into matchsticks 8 oz. cremini mushrooms, thinly sliced 1 large bunch scallions, trimmed, halved lengthwise, and cut crosswise into 3-in. lengths, plus more, thinly sliced, for topping 6 Tbsp. neutral oil (such as canola), divided 2 Tbsp. sesame seeds 4 large eggs Directions Preheat oven to 250°F and place a wire rack inside a baking sheet. Whisk flour, cornstarch, and 1 1/2 teaspoons salt in a large bowl until combined. Gradually whisk in 1 1/2 cups ice-cold water until smooth (batter will be thin). Stir in sweet potato, mushrooms, and scallions. Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high. Using tongs and letting excess batter drip back into bowl, add about 1 1/2 cups vegetable mixture to skillet and pat into an even layer (about 1/2 inch thick). Cook until browned on both sides, 4 to 5 minutes per side. Transfer cooked pancake to prepared rack and place in oven to keep warm. Repeat with remaining vegetable mixture to yield 4 pancakes total, wiping skillet clean and adding 1 tablespoon oil between each pancake. While last pancake is cooking, heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add sesame seeds; cook, stirring often, until seeds turn pale gold, about 1 minute. Add eggs and sprinkle with remaining 1/2 teaspoon salt. Cook, spooning hot oil and sesame seeds over eggs, until whites are set and yolks are still runny, about 3 minutes. Serve eggs on vegetable pancakes. Top with thinly sliced scallions. Prep and cut veggies up to 1 day in advance. Store in an airtight container in the fridge. While the pancakes are tastiest when eaten immediately, they can be stored in an airtight container in the fridge for up to 2 days before reheating in a skillet or air fryer. Rate It Print Nutrition Facts (per serving) 500 Calories 28g Fat 49g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 500 % Daily Value * Total Fat 28g 36% Saturated Fat 3g 17% Cholesterol 186mg 62% Sodium 717mg 31% Total Carbohydrate 49g 18% Dietary Fiber 3g 11% Total Sugars 3g Protein 13g 26% Vitamin C 7mg 8% Calcium 100mg 8% Iron 4mg 21% Potassium 537mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.