Veggie Packed Korean Style Pancakes

I am super excited today, as tomorrow at 1:30 my parents land at Perth airport. It has been a year since they were here last, and what a year it has been! I am looking forward to plenty of relaxing days at the beach, day trips and perhaps a few days away somewhere. Oh and I am looking forward to having a clean house 😉

Is it just my parents who come to stay and then spend their time 'doing'. An extra load of washing, working their way through the ironing pile, clearing away the fences from our front paddock, weeding the vegetable garden, sweeping the veranda, moving the sofas to vacuum and mop under them. It is like they find it impossible to just sit? They are always finding things to do. I have made my peace with it and I just let them get on with it. I can't stop them doing it and I have decided that they must enjoy doing it as I have told them numerous times that they really don't have to, but still they like to 'do' something.

They also love the beach, good food and cold wine, so we are going to have a great month. I have already planned out two weeks worth of meals and I hope to get time to photograph and blog, but I may find I just get time for the recipe and not much waffle. But stick around as I am sure I will have a story or two to tell you.

Stew is working from home to look after the boys and I am off to the airport tomorrow lunchtime, so I have prepared lunch for them. Something they can eat cold or if they fancy, reheat in the microwave. These Korean pancakes are tasty and a great way to add veg to your diet. I may have eaten one or two slices 😳 well as you can see from this photo I needed an action shot....and you can't leave a half eat pancake slice in a lunch box!

These are so good. If it was just Stew and I eating I would probably up the chilli, but as they are meant for the boys too I reduced the quantity slightly. But feel free to add more chilli, or serve with a chilli sauce.

I love love love these, they taste so good and then you can remind yourself that they are packed with veg and that makes them healthy 😉

They are also good with some shredded chicken in them, or some chopped prawns. But to be honest the veggie ones are my favourite. If you are serving a die hard carnivore then add some chicken. Or better yet, keep these veggie and cook a side of sticky chicken or chilli prawns. Must share my sticky chicken recipe with you!

You can buy the bags of shredded veg at the supermarket. I tend not to use those as often there is something in there that is woody and frankly inedible! But if your local supermarket makes bags that don't contain the tree bark, then a bag of shredded veg would be ideal! The bags of pre-chopped coleslaw mix work well here too and are often my choice when I know I am going to be up against it time wise. But generally I shred my own veg. When I say shred I really mean chop as I always hated and I mean hated, cleaning my dicer, slicer and grater machine. But that machine is burnt and gone! A darling friend has gifted me a marvellous machine that does all of the chopping, dicing and slicing and doesn't take 4 hours to clean 🙂 so that will be my new favourite way of doing this. But honestly the prep doesn't take too long. You can even grate the veg, just be sure to squeeze out any extra juice so your pancakes don't get too wet.

I have seen people put grated potato into their pancakes, I tried it and wasn't impressed. Everything felt very gluey, so I tend to stick to a mixture of carrot, zucchini, capsicum, sweetcorn, cabbage, radish, pumpkin and occasionally mushrooms. I am sure any veg would work, the key is to get it small enough that it will sit flat within the pancake.

I have included a 'recipe' for a dipping sauce, but it is just a suggestion. Mr 4 eats his with just soy, Mr 7 enjoys his with nothing or occasionally sweet chilli sauce and I quite often dollop on far more sriracha that I should. If you have a favourite dipping sauce then give these a whirl with it. Honestly I think they would work with most things.

Depending on the size of your frying pan the recipe below will form one or two pancakes. It is easy to double or triple the recipe. But make sure you mix the batter before you pour out a portion, as the veg has a tendency to sink to the bottom.

I used my stand mixer to combine the ingredients, but it really isn't necessary, I am just still in the honeymoon period and find I am choosing meals based on whether or not I can use the mixer. Did I mention my amazing Christmas present? 😉 I am still loved up and using it every chance I can, but I used to make these these without the mixer and I never felt it was hard.

A final word about the veg in this. I personally will never again make these with cooked beetroot. I tried it once, but I don't know what I was thinking! As you would expect it turned everything a beautiful pinky purply red colour and I can tell you that eating slightly pink pancakes is rather off putting, and I have two boys who asked why I had served them pink dinner. What followed was a very long and painful discussion where I promised I hadn't used food colouring, they didn't believe me and spent the whole meal begging for blue pancakes! You have been warned. However if you have a child who loves pink then beetroot could be your saviour. Just make sure it is cooked beetroot as raw beetroot doesn't change the colour that significantly. Pink Pancakes.....It could be a winner in your house....in mine......... I need a blue vegetable!!!!!

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Veggie Packed Korean Style Pancakes

Veggie Packed Korean Pancakes. A delicious and light vegetarian lunch.

Author: Claire | Sprinkle and Sprouts

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Ingredients

• 80 g plain flour
• pinch chilli flakes
• ¼ teaspoon salt
• 1 egg
• 100 ml water
• ½ garlic clove
• 1 spring onion
• 175 g shredded vegetables. I used zucchini, carrot, capsicum and frozen sweetcorn
• splash of oil

For the dipping sauce

• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon honey

Instructions

• Mix together the rice vinegar and honey and whisk to combine, once the honey has dissolved add the soy sauce and stir gently.
• In a large bowl mix together the flour, chilli flakes and salt.
• Crack the egg into a jug and lightly whisk. Add the water and whisk to combine.
• Mix the wet and dry ingredients together until you have a thick batter.
• Crush the garlic and add to the batter.
• Slice all the vegetables into long thin strips (julienne) and mix into the batter.
• Place a frying pan over a high heat.
• Add the oil to the frying pan and swirl it around. If you have an amazing none stick pan you might find you don't need any oil (but please don't quote me on this!!!! 😉 )
• Ladle half your batter into the frying pan and use the ladle to spread the batter out.
• Cook for 3-4 minutes per side.
• Cut the pancakes into wedges and serve with the dipping sauce, or your sauce of choice.

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