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–+ servings
Vegetable pancake

Vegetable pancake

A crispy, healthy, delicious, and simple vegetarian pancake, perfect for celebrating spring with a variety of vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Korean
Servings 2 pancakes
Calories 200 kcal

Equipment

  • non-stick skillet

Ingredients
  

Vegetables

  • 4 pieces green onions cut into 1 inch long
  • ⅓ cup leek optional, sliced thinly
  • 3 ounces zucchini matchsticks
  • 1 piece green chili pepper or jalapeño, optional, sliced
  • 3 ounces onion sliced
  • ⅓ cup sweet potato
  • 1 piece fresh mushroom white, baby portobello, or shiitake

Pancake Batter

  • ¾ cup all purpose flour
  • ½ teaspoon kosher salt
  • ¾ cup water
  • vegetable oil for frying

Dipping Sauce

  • 1 tablespoon soy sauce
  • 2 teaspoons white vinegar
  • 1 teaspoon Korean hot pepper flakes gochugaru, optional
  • 1 teaspoon toasted sesame seeds

Instructions
 

Make Dipping Sauce

  • Combine soy sauce, vinegar, hot pepper flakes (if using), and sesame seeds in a bowl and mix well. Transfer to a small bowl and set aside.

Make Batter

  • Combine green onion, leek (if using), zucchini, green chili pepper (if using), onion, and sweet potato in a bowl. Add flour, salt, and ¾ cup water. Mix well with a wooden spoon.

Cook Pancake

  • Heat a large non-stick skillet over medium high heat. Add about 2 tablespoons vegetable oil to coat the skillet evenly.
  • Add the batter to the skillet and spread it out evenly. Turn down the heat to medium and place sliced mushroom on top, gently pressing them in.
  • Cook for 4 to 5 minutes until the bottom is light golden brown. Move the skillet to ensure even cooking.
  • Flip the pancake over. Increase heat to medium high, add 1 to 2 tablespoons of oil along the edges, and cook for another 3 to 4 minutes until both sides are golden brown.
  • Flip over one more time and cook for an additional 2 minutes.

Notes

You can customize the vegetables according to your preference. Enjoy the pancakes hot with the dipping sauce.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 30mgIron: 1mg
Keyword healthy recipe, Korean pancake, spring dish, vegetable pancake, Vegetarian, yachaejeon
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