Seafood Vegetable Pancakes

Chef Notes:
This is a fast, healthy, satisfying meal for busy people. Easy prep, few dishes to wash.
Many variations are possible.
Whole grain flour works well here, because the other ingredients are moist.
When using whole wheat or whole spelt flours, use a little more liquid, approx 3 Tbsp.
Vegetables can be substituted with finely chopped steamed vegetables such as broccoli rabe (rapini), spinach, carrots or use your leftovers. Other raw vegetables are also possible, such as yellow squash, beet, raddish and more. Grate or cut raw vegetables into matchsticks.
Experiment with different dipping sauces or toppings. Serves 2.

Ingredients:
8 oz package of surimi seafood
1 cup flour
2 eggs
½ cup broth or water
6 green onions, cut into 1 inch lengths
1 cup zucchini, cut into matchsticks
Olive oil

Directions:
Directions:
Mix flour, eggs and broth to make a thin batter. Stir in the vegetables and surimi seafood.
Heat a skillet on medium high heat. Add 1 Tbsp olive oil. Spoon a quarter of the batter into the skillet and spread it out thin.
When the batter is set and the bottom is golden brown, about 3 minutes, turn the pancake over. With the back of the spatula, press down and flatten the surface of the pancake. Continue to fry for several minutes, until the pancake is golden brown and the edges are crisp. Repeat with the remaining batter.

Easy dipping sauce:
2 Tbsp soy sauce, 1Tbsp rice or cider vinegar, 1 Tbsp water