Korean Vegetable Pancake
Pancake Ingredients - Serves 2
2 & 1/2 to 3 cups combination of sliced vegetables such as:
2 - 3 green onions, cut into 1 inch long
1/2 cup zucchini, cut into thin strips
1 jalapeño pepper, sliced thin
1/2 cup thin sliced onion
1/3 cup red bell pepper
2 - 3 fresh mushrooms
Pancake Batter Ingredients
3/4 cup all purpose flour
1/2 teaspoon salt
3/4 cup water
olive oil
Sweet Chili Dipping Sauce - See Recipe Link
2 & 1/2 to 3 cups combination of sliced vegetables such as:
2 - 3 green onions, cut into 1 inch long
1/2 cup zucchini, cut into thin strips
1 jalapeño pepper, sliced thin
1/2 cup thin sliced onion
1/3 cup red bell pepper
2 - 3 fresh mushrooms
Pancake Batter Ingredients
3/4 cup all purpose flour
1/2 teaspoon salt
3/4 cup water
olive oil
Sweet Chili Dipping Sauce - See Recipe Link
Steps for Pancake
- Stir vegetables and flour, salt , and water in a bowl.
- Heat oil in a large skillet over medium-high heat.
- Add the flour batter; spread it evenly with a spoon.
- Lower heat to medium and cook for 4 or 5 minutes. Carefully lift up an edge and see if bottom is golden brown . When it is, flip it over.
- Lift up edges and add a little more oil underneath the pancake.
- Use the spatula to press the pancake down a bit . Cook 4 more minutes until bottom is golden brown.
- Flip over again and cook for a minute or two.
- Serve hot with dipping sauce.