Vegetable pancakes

KOREAN VEGETABLE PANCAKES YACHAE JEON

This excellent breakfast alternative packs in the vegetables into easy to eat pancakes. My recipe shows only some of the ingredents that could be included in this recipe. There is no limit to what can be done here. by Catherine Barclay | Servings 4

INGREDIENTS - Dipping Sauce

1 Tbsp 1 Tbsp 1 Tbsp 1/2 tsp 1/2 tsp low-salt soy sauce or tamari water rice vinegar sriracha chilli sauce sesame seeds

INGREDIENTS - Pancake Mix

1 medium 1 1/2 cup 1/2 cup 1/3 cup 1 4 Tbsp 1 1/2 cups 1/2 tsp 1 1/2 cups carrot, julienned or grated spring onion, sliced green cabbage, shredded red cabbage, shredded frozen peas and corn red capsicum, finely sliced cornflour or tapioca GF Flour (I used buckwheat) turmeric powder room temperature water ground pepper

METHOD - Dipping Sauce 1. Mix all dipping ingredients, and adjust for taste. Set aside.

Best to make before the pancakes so that you can eat straight away.

METHOD - Pancake Mix 1. Mix all pancake ingredients except the water in a large bowl. 2. Slowly add the water while mixing. Mix until you get a thick batter consistency. Add more water if too thick or or if the ingredients are not combining. 3. Preheat the nonstick frying pan, and cover the pan with mix spreading with the back of the spatula. 4. Cook until browned, flip and press down with a spatula and cook for around 2-3 minutes. 5. Remove from pan and place in warming draw while you cook the rest of the pancakes. 6. Serve immediately. Break the pancakes into small bite sizes and dip them into the sauce.