Vegetable Pancakes

Korean-Inspired Pajeon Pancakes. So Savory. So Good. And Healthy Too!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a mixing bowl stir together the flour, baking powder, old bay, garlic and onion powder, paprika and pepper.

Step 2

In another bowl, beat together the egg, milk, carrots, zucchini (or cucumbers), kale and onions.

Step 3

Add this to the dry ingredients and stir until combined.

Step 4

Using a large skillet, heat 1 tablespoon of oil over medium heat.

Step 5

Pour the batter by tablespoons into the pan, making a few pancakes at a time.

Step 6

Cook about 2 minutes on each side and golden brown. Then add the remaining oil to the pan as needed.

Step 7

Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.

Step 8

ENJOY!