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Veggie Packed Korean Style Pancakes
Veggie Packed Korean Pancakes. A delicious and light vegetarian lunch.
Claire | Sprinkles and Sprouts
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pinch chilli flakes
I used zucchini, carrot, capsicum and frozen sweetcorn
splash of oil
For the dipping sauce
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.
Tried this recipe?
Recipe from Claire at Sprinkles and Sprouts xx