BATTER:

• 1 Cup of Korean Pancake Mix

• 1 Cup of Cold Water

• ⇒ If you do not have the Korean Pancake Mix, you could use these:

  • 1 Cup - All-Purpose Flour

  • 1 Cup - Cold Water

  • 1 - Egg lightly beaten

  • Pinch of Sea Salt to taste

VEGETABLE (your choice):

• 1 Cup of vegetable:

• Mushrooms

• Carrots

• Squash

• Zucchini

• Green Onions

• 1 Tbsp Olive Oil

DIPPING SAUCE:

• 1 Tbsp Low sodium soy sauce

• 1 Tbsp Rice Vinegar

INSTRUCTIONS: These pancakes are actually very simple to make.

1. Chop up the veggies

2. Beat the pancake batter (3) Whisk the soy dipping sauce.

But for a more specific step by step…

1. Place 1-Tbsp of soy sauce and 1-Tbsp of rice vinegar into a bowl. Whisk and warm in the microwave for 30 seconds -1 minute, just long enough to dissolve. Whisk again and set aside.

2. In a large bowl, beat together the flour and water. Set the batter aside to rest.

3. Slice all the veggies julienne (long thin strips) and mix into the batter. Pepper to taste. If the batter still seems very thick after the veggies are mixed in, add 2-3 tablespoons of water and mix well. Note: you can pre-cut veggies and save left over for next meals.

4. Preheat non-stick skillets to medium-high heat. Now add a little oil to skillet and swirl around. Ladle enough veggie batter into each skillet to completely cover the bottom. Fry for 4-5 minutes, per side. Repeat with remaining batter. Cut the Korean pancakes into wedges and serve warm with the dipping sauce.

Note: You can add chopped Kimchi or any vegetable such as green cabbage, chives, etc..