Korean Style Veggie Pancake

  

I was craving Korean pancake and whipped this together.  I like to put a ton of veggies.

 

I made a version of this with chickpea flour before and it wasn't that great. You can see my blog post about that here: https://www.abundanceofvegetables.com/2020/02/korean-style-seafood-bok-choy-chickpea.html

Here's what I did for this experiment. It made about 4 pancakes and turned out pretty yummy. Try it out!

Ingredients for Pancake:

• 1 cup all purpose flour
• 1 cup water
• 1/3 cup chopped kim chee with juice
  
• 1 cup shredded carrots
• 1 cup shredded zucchini
• 1/2 cup bean sprouts
  
• 1/4 large white onion, sliced
• 10 cloves garlic
  
• 1 egg 
• dash of salt
  
• 2 Tablespoons hot chili oil for cooking 
• sriracha for garnish and flavor
  

Instructions:

1. Prepare ingredients as listed above (chop, shred, slice).
2. In a bowl, add flour, egg, kim chee, and slowly add in water while mixing to create batter.
3. Add remaining ingredients and toss well.
4. Heat pan.  Add oil.
5. Add some of the mixture and let set for a few minutes before flipping over to help keep the pancake intact.
6. Flip and let cook through.
7. Garnish with some sriracha stripes.
8. Enjoy!

IG: @abundanceofvegetables

YouTube short: https://youtube.com/shorts/94g5J-w-Nck?feature=share
YouTube full video: https://youtu.be/oxIlXO9MeLo