Korean vegetable pancakes
In March, my sister and I decided to splurge and sign up for a weekly CSA box. Now we get fresh fruits and vegetables every week, and we don’t have to go to the grocery store as often. Now I have to practice what I preach, and actually eat my vegetables.
Step 1: sauté some of your favorite veggies and flavor with salt and pepper. For this recipe, I used onions, peppers, zucchini, carrots, mushrooms, and corn.
Step 2: Follow the directions on the Korean Pancake Flour of your choice to make the batter. I use Beksul Korean Pancake Mix. I generally only make 1/3 of the suggested amount.
Step 3: Add the vegetables to the pancake mix.
Step 4: In the same vegetable pan, heat up ~2TB of vegetable oil.
Step 4: Take ~1C of your batter and plop it in the pan. Use an offset spatula or a wooden spoon to spread it as thinly as possible.
Step 5: Run away or duck to avoid getting sprayed by hot oil
Step 6: After about 2 minutes, or until you think it might be cripsy, slip the pancake using a spatula.
Repeat Step 5.Cook until both sides are crispy, flipping again if needed.