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Ginger Carrot Pancakes

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“From Cooking Light.”
READY IN:
25mins
SERVES:
4
YIELD:
8 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine carrot, green onion, garlic and ginger. Sprinkle flour and salt over the carrot mixture; stir to combine. Pour egg over the carrot mixture and stir to blend.
  2. Heat 1 1/2 teaspoons of oil in a non-stick skillet coated with cooking spray over low heat. Using about 1/4 cup of batter per pancake, spoon 4 pancakes onto hot pan, spreading each to a 4-inch diameter.
  3. Cook 4 minutes on each side or until bottoms are lightly browned and cooked through. Transfer to a plate, keep warm. Heat remaining oil in pan, repeat procedure with remaining batter. Makes 8.
  4. Serve with a dipping sauce made by combining soy sauce, rice vinegar, water, honey, minced garlic, and grated ginger.

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