Don’t know what to do with your vegetables? Make them into this easy and delicious vegetable pancake! I had a lot of fresh produce in my fridge and decided to try this recipe by Maangchi on Youtube. It’s super healthy – perfect for a snack or meal. I bet you will love this, especially when you dip it in the sauce.
Ingredients:
- green onions (cut into an inch long)
- half a cup of sweet potato or carrot (peeled and sliced into strips)
- 1/2 large onion (sliced)
- 1/2 cup of thinly sliced zucchini strips
- 1 green chili pepper or jalapeno (cut into thin slices)
- 1 large shitake mushroom or any white mushroom (sliced thinly)
- leek (thinly sliced into strips) – optional
- 3/4 cup of flour
- 1/2 teaspoon of salt
- 3/4 cup of water
- 3 tablespoons of vegetable oil (2 tablespoons and 1 tablespoon, divided)
For the sauce:
- 1 tablespoon of soy sauce
- 2 teaspoons of vinegar
- pepper flakes (optional)
- sesame seeds
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Instructions:
Step 1:
Prepare all of the vegetables and place them in a big bowl.
Step 2:
Add 3/4 cup of flour, 1/2 teaspoon of salt, and 3/4 cup of water. Mix until well combined.
Step 3:
Place a skillet over medium-high heat and put 2 tablespoons of vegetable oil. Once the oil is hot, put the vegetable mixture and spread it evenly until you make a thin layer.
Step 4:
Turn the heat to medium, then add the sliced mushrooms on top. Fry it for 1 minute, then move it around by shaking the pan. Continue cooking until brown and crispy on the bottom.
Step 5:
While waiting for it to get crispy, make the sauce. In a small bowl, combine 1 tablespoon of soy sauce, 2 teaspoons of vinegar, pepper flakes (optional), and sesame seeds. Set it aside.
Step 6:
Use your spatula to flip the pancake. Turn up the heat and add 1 tablespoon of oil. Lift one edge of the pancake and tilt the pan, so the oil will go to the center. Cook for 3 minutes or until crispy and brown. Make sure to keep an eye on it as it might get burned.
Step 7:
Once done, turn off the heat, and serve on a plate with the sauce. Enjoy!
