Parsley Pepper Pancakes

November 5, 2012 | 2 Comments

Parsley Pepper Pancake

I was looking through our crisper today for an apple or carrot to give to my girls to snack on. All I could find was one orange pepper. Note to self, go shopping for apples and carrots, and other healthy fresh snack food.

Parsley Pepper Pancakes Plate

I have been thinking about our family in Taiwan, and craving scallion pancakes lately. I decided to take them a different route today. I went out to our garden and snipped a bunch of parsley, came back inside and chopped the parsley and sweet pepper, and got to work on making the batter.

Parsley Pepper Pancakes Plate

My wonderful Sister In Law is from Taiwan. She lives there still with my wonderful Brother In Law, their beautiful children and my Sister In Law’s wonderful family. I love and miss them all so much. Taiwan hold a special place in my heart and stomach.  When I think about the kind, generous, gracious, loving people I have met, and delicious food I have eaten there, I feel happy. The texture and mouth feel of these pancakes remind me of Taiwan omelet my Sister In Law taught me to make years ago called Tam-Bean.

Parsley Pepper Pancakes Plate

My girls gobbled these pancakes up, and asked for more. Feel free to change it up,  and add your families favorite vegetables, and herbs in these pancakes. This recipe is adapted from Kimchi Mom’s Korean Scallion Pancakes recipe. Can you say Parsley Pepper Pancake ten times fast?

Parsley Pepper Pancakes
Recipe type: Side Dish, appetizer
Author: Jillian
Serves: 4-6
  • 1 medium pepper, chopped
  • 1 small bunch of parsley, leaves and stems chopped
  • 1 cup unbleached all purpose flour
  • 1 tsp sea salt
  • 2 grinds black pepper
  • 1/2 Tbsp garlic powder
  • 1 teaspoon cane sugar
  • 1 to 1 1/2 cup ice water
  • 1-3 Tbsp extra virgin olive oil, or grapeseed oil for sauteing
  • 1 tsp plum or other favorite jam
  • 2 Tbsp rice wine vinegar
  • 1 tsp Bragg Aminos, or soy sauce
  • chopped parsley
  1. Chop sweet pepper and fresh parsley
  2. Mix together flour, salt, pepper, garlic powder and sugar in medium bowl
  3. Whisk in the ice water until the batter is the consistency of a thick pourable batter
  4. Heat a few tablespoons of cooking oil in a large non-stick skillet over medium-high heat.
  5. Add 1 Tbsp of oil to pan, and swirl to coat bottom
  6. Drop a 1/4 cup chopped sweet pepper parsley mix into saute pan, and spread it around bottom evenly
  7. Scoop/drizzle/pour 1/2 cup batter evenly onto vegetable herb mix
  8. Saute for about 3 minutes or until golden, and a bit crispy
  9. Carefully flip over
  10. Saute for 2-3 more minutes, or until golden and a bit crispy
  11. Remove to plate
  12. Repeat process with remaining veggie herb mix and batter
  13. Enjoy these hot or warm, with or without dipping sauce

2 Responses so far.

  1. Thanks for the mention! Your parsley pepper pancakes look awesome!

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