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Korean Vegetable Pancake

Loaded with colourful, crunchy vegetables and packed with flavour, this Korean vegetable pancake is a wonderful breakfast. Serve this super easy and savoury pancake for a leisurely Sunday brunch or rushed snack and you will love it. Kid-approved and vegan, this Korean vegetable pancake is a delight to have.
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Servings: 0
Ingredients Method

Ingredients
  

  • 1 Cup All Purpose flour
  • 2 Tbsp Corn Starch
  • 1 Pinch Baking powder
  • ½ Tsp Black Pepper,crushed
  • Black salt /Salt to taste
  • 1-1.5 Cups Water
  • ½ Cup Shreded Potato
  • 1 Cup Purple Cabbage
  • ½ Cup Shredded Carrot
  • 1 Chopped Green Chili Pepper
  • 1 Bunch Chopped Scallion
  • ½ Cup Sliced Onion(Optional)
  • 4 Tbsp Oil of your choice
  • ½ Cup Sliced mushroom
  • ¼ Cup Sliced Red Pepper
  • 1 Tbsp Chopped Garlic

Method
 

  1. Take a large bowl.Mix all the dry ingredients.
  2. Mix dry ingredients with water.Use a whisk to make a lump- free batter.Consistency will be pancake -like batter.
  3. Mix in the vegetables and coat them properly.
  4. Take a non- stick pan or a heavy cast iron pan .Its always easy to handle pancakes in a non stick pan.(for beginner cook)
  5. Heat 1 -1.5 tbsp oil into the pan(enough to cook a crispy pancake).
  6. Pour batter with a ladle and spread it around. Size depends on your choice.
  7. You can make it thick or thin.
  8. Cook till one side turns golden and crispy. Use medium flame for that.
  9. Turn it over and cook till another part also gets crispy. Make sure its cooked perfectly.
  10. Remove on a plate.
  11. Serve with a dip of your choice.
Tried this recipe?Let us know how it was!