Korean Vegetable Pancake
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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
Steps for Pancake
  1. Stir vegetables and flour, salt , and water in a bowl.
  2. Heat oil in a large skillet over medium-high heat. 
  3. Add the flour batter; spread it evenly with a spoon.
  4. 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.
  5. Lift up edges and add a little more oil underneath the pancake. 
  6. Use the spatula to press the pancake down a bit .  Cook 4 more minutes until bottom is golden brown.
  7. Flip over again and cook for a minute or two.
  8. Serve hot with dipping sauce.