I love savory pancakes! Throughout the season, just about any veggie can be grated and mixed with a little flour and egg to become a wonderful snack or supper. From carrots to squashes to potatoes to cabbage, there is hardly anything that isn’t delicious when “caked.” For this hearty Asian-inspired one, scallions and peppers (and garlic scapes if you still have some!) are combined with shrimp.

2 garlic cloves or garlic scapes
3/4 cup water
2 large eggs, beaten
1 Tbsp Asian sesame oil
3/4 cup all-purpose flour
1 bunch scallions,  chopped
1/2 red, green or yellow bell pepper, chopped
1/2 lb medium shrimp – cleaned, peeled and roughly chopped
1/4 cup vegetable oil, divided

1. Preheat the oven to 200ºF if you’d like to keep the pancakes warm for serving. Set a rack in a 4-sided sheet pan and put in oven.

2. Mince and mash the garlic with 3/4 tsp salt, then whisk together with water, eggs, and sesame oil. Whisk in flour until smooth.

3. Stir in scallions, bell pepper, and shrimp.

4. Heat 1 Tbsp oil in a 12-inch nonstick skillet over medium-high heat until hot.

5. Stir the batter, then cook pancakes in batches of 4, using 2 Tbsp of batter per pancake (they should each have some vegetables and 1 or 2 pieces shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables. Cook the pancakes for 3-5 minutes,  until golden and cooked through, turning once. Add oil to skillet between batches as needed.

6. Add a little salt to taste, transfer to paper towels to drain, then transfer again to the rack in oven to keep warm.