With these vegetable pancakes, you can add whatever vegetables you have. A lot of them have zucchini, sweet potato, or even mushrooms! So go crazy!
- 4 stalks – green onions, cut into 2 inch pieces
- ¼ (40g) – medium onion, thinly sliced
- ¼ cup (40g)- carrots, cut into matchsticks
- ½ cup (64g) – all-purpose flour
- ½ cup (120g) – water
- ½ teaspoon – salt
- 1 teaspoon – sugar
- Oil for frying
- Chef’s knife
- Cutting board
- Medium-sized mixing bowl
- Medium-sized skillet (See notes)
- Prep your veggies and set aside.
- In a medium-sized bowl, whisk together the flour, water, salt, and sugar. You should get a thin batter, thinner than regular pancake batter. Set aside.
- Pour in enough oil that will cover the bottom of a medium-sized skillet and place over medium-high heat.
- When your oil is hot enough, add in half of the vegetables to the pan, then pour half of the batter over top. Cook for 4-5 minutes on each side. Unlike normal pancakes, these won’t bubble at the top, so when it’s ready to flip the edges will start to dry up while the center stays wet. Repeat this for the rest of the batter and vegetables.
- If you’re concerned about the amount of how greasy the pancakes are, dab the surface with a clean kitchen towel or paper towel to soak up any excess oil, and then, slice it up, serve with some dipping sauce and enjoy!
- I prefer using a medium-sized skillet to control the size of the pancakes. It makes it more manageable to handle at a smaller size rather. If you only have a large skillet, try your best to make a smaller size pancake.
Keywords: vegan, korean recipe, korean pancakes, savory pancakes