Ingredients
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1 1/4 cups all-purpose flour
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1/4 tsp baking powder
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1 (12 oz) pkg Stir Fry Kit Teriyaki Veggies & Sauce
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3 green onions, thinly sliced, divided
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Canola oil, as needed
Steps
1
Preheat oven to 200°F. Set a wire rack inside a rimmed baking sheet. In a large bowl, whisk the flour, baking powder, and 1¼ cups water until smooth. Season with salt and pepper.
2
Remove the sauce packet from the stir-fry kit and reserve for another use. To bowl of batter, add the vegetables and half of the green onions and stir until just combined.
3
In a 12-inch nonstick skillet, heat 1 tbsp oil on medium. In batches, scoop 3-tbsp portions of batter into skillet and flatten with a spatula. Cook 4–6 min., until pancakes are golden brown on both sides, flipping halfway through.
4
Transfer pancakes to wire rack and sprinkle with salt. Transfer to oven to keep warm. Repeat with remaining batter, adding 1 tbsp oil to skillet for each batch. Sprinkle pancakes with remaining green onions and serve warm.
Tips
To make a quick dipping sauce for your pancakes, in a small bowl, combine the teriyaki sauce packet, 2 tsp rice vinegar, and 1 tsp toasted sesame seeds.
