Korean Pancakes
Ingredients
- 2 cups all purpose flour ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 2 eggs ⓘ
- 2 cups water ⓘ
- 1 cup chopped mushrooms ⓘ
- 1 cup grated carrots ⓘ
- 1 cup julienne zucchini ⓘ
- 1 cup thinly slice green onion ⓘ
- 1/4 cup rice wine vinegar ⓘ
- 1/4 cup soy sauce
- 1 tablespoon sugar
- 1 tablespoon toasted sesame seeds ⓘ
- 1 chopped jalapeno
- 1 cup canola oil ⓘ
Instructions
- Make the dipping sauce by combining the soy sauce, rice wine vinegar, sugar, toasted sesame seeds and jalapenos. Mix until the sugar dissolves and set aside.
- Combine the flour, salt, pepper, eggs, and water. Mix until combined. Batter should be thin, if not add more water. Set aside and let the batter rest for at least 10 minutes.
- Add the chopped or sliced mushrooms, carrots, zucchini, and green onions to the batter and stir until combined. Do not over mix.
- Heat a non-stick skillet with canola oil on high heat. When the oil is hot add about 1/2 cup of the mixture (or less if you want smaller pancakes) and quickly spread the mixture as thin as you can.
- Cook until golden brown. Flip and cook the other side until golden brown. Serve with the sesame soy dipping sauce.
Nutrition & Diet Analysis (per serving)
704
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).