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Vegetable pancakes offer a huge opportunity for experimentation. Not only can you make them with a variety of seasonal vegetables, but they're also incredibly tender, delicious, and healthy, as they only take a few minutes to fry. Green beans are one of the most suitable ingredients for pancakes. You can cook with them year-round: fresh in the summer and frozen in the winter. First, blanch the beans, cut into thin strips, in boiling water to soften them, and knead them into a batter. Fry the pancakes on both sides on a griddle or in a frying pan and serve with sour cream.

Ingredients:

• 450 g fresh green beans
• 3 tbsp. l. olive oil
• 0.5 cup onion, finely diced
• 1/4 cup flour
• 2 large eggs, separate the whites from the yolks
• 1/4 tsp baking powder
• 0.5 tsp fine salt
• A pinch of ground nutmeg

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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green beans, flour, nutmeg, eggs

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Preparation:

Step 1
• Trim the tops off the beans and slice them thinly on the diagonal. Bring a saucepan of water to a boil, add salt, and blanch the beans, uncovered, until tender, 4 to 5 minutes.
  
  Then drain the water and rinse the beans in cold or ice water (you can also use 2 cups of defrosted, thinly sliced ​​beans). Set aside for now.
Step 2
• In a small saucepan, heat 1 tablespoon of olive oil over medium heat and sauté the onion until soft. Remove from the heat and stir in the beans.
  
  Then stir in the flour, egg yolks, baking powder, salt, and nutmeg. Mix well. Beat the egg whites until soft peaks form and fold into the batter in two additions.
Step 3
• Heat the grill surface over medium heat with the remaining 2 tablespoons of olive oil. Spoon in the batter and cook for about 3 minutes.
Step 4
• Carefully flip the pancakes and fry for another 3 minutes. Fry the pancakes using all the batter in the same way.
  
  Serve with butter or a dollop of sour cream.
  
  Recipe vegetable meatballs from eggplants and beans.

Votes: 3

Author of the recipe - Anna Olson is a pastry chef and television host.