Korean veggie pancakes

Updated at: Thu, 17 Aug 2023 01:06:23 GMT

Step 1

In a large mixing bowl, add in all the dry ingredients. Mix well. Slowly pour in the water while mixing. Mix until you’ve reached a thick batter consistency. If the batter is still too thick, you can add 2-4 tbsp more water. Do note that the batter is thick and should coat the vegetables well.

Step 2

Mix in the veggies of choice into the batter and mix evenly to coat. See notes for other vegetable options and cooking tips.

Step 3

Heat a medium/large non-stick pan over medium high heat. Note that the size of your pancake will depend on the size of your pan.

Step 4

Add enough oil to add to coat the surface of the pan. Once hot, scoop a generous amount of the batter and veggie mix. Spread these over your pan and get these as thin as possible without exposing the surface f the pan. So you’ll want to spread it as thin as possible but still cover the surface of the pan. I use a spoon to spread it evenly onto the pan.

Step 5

Cook for 4-5 minutes over medium heat or until the batter starts to dry up. You can also cover your pan if your pancake is thick, this way the vegetables will better cook down.

Step 6

Once the sides start to dry up, carefully scrape the sides and the underneath of the pancake with a spatula to ensure it hasn’t stuck to the pan. Once it’s golden brown underneath and crisp to your liking, carefully flip the pancake with a spatula. Cook the other side until golden brown and crisp. Repeat this for the rest of the batter.

Step 7

Slice your pancakes into small squares or bite-sized pieces. This is best enjoyed with a good dipping sauce (recipe here)! I also find it a lot easier to cut the pancakes using a pair of scissors.

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Makes leftovers