Vegetable Pancakes (inspired by Paejeon)
There are many versions of these savory pancakes. A popular snack or appetizer, they can be made with any mix of your favorite vegetables.
What you'll need
Spatula or spoon
2 tablespoons Rice Wine Vinegar
2 tablespoons Soy Sauce low-sodium
1 teaspoon Sugar
1 pinch Red Pepper Flakes to taste
1/2 teaspoon Salt
3/4 cup All-purpose Flour
1/2 cup Ice Water
1 1/2 cups Mixed Vegetables
2 Scallions cut into 1-inch pieces
2 teaspoons Vegetable Oil
1.In a small bowl, stir together all ingredients for the dipping sauce. Set aside.
2.In a medium bowl, whisk eggs and salt until frothy. Add flour and ice water. Then, stir to make a thick batter. Gently stir in vegetables and green onions.
3.In a small skillet, heat half the oil over medium heat. Spoon in half the batter to make a pancake, spreading the vegetables evenly. Cook until crisp and golden, 4 to 5 minutes per side. Repeat with remaining oil and batter.
4.Cut pancakes into quarters; arrange on a platter; and serve with dipping sauce.
- Replace 1/2 cup of the vegetables with diced kimchi or chopped, cooked, shrimp.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 5 g||6%|
|Saturated Fat 1 g||5%|
|Sodium 465 mg||20%|
|Total Carbohydrate 22 g||8%|
|Dietary Fiber 1.7 g||6%|
|Protein 7.3 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: