My pancakes are based loosely on a recipe in a cooking video. I mean quite loosely because mine don’t look anything like Maangchi’s. Well, no two cooks cook alike.
The original recipe calls for four cups of vegetables but I didn’t measure and ended up with a lot of onion batter. Not a problem. I used the leftover batter for veggie burgers. I’m posting the veggie burger recipe shortly. It will entered for My Legume Love Affair and Souper Sundays.
2 bunches of green onions, chopped
6 shallots, sliced finely
One medium onion, thinly sliced
1 zucchini, shredded
Shilgochu, Korean hot pepper threads or hot pepper flakes
Vegetable oil for pan frying
1 1/2 cups of flour
1 1/4 cups of cold water
A pinch of salt
1/4 teaspoon of baking powder
- Place the flour, salt and baking powder in a large bowl and pour the water over the dry ingredients. Stir to mix.
- Add the chopped vegetables to the flour paste and stir everything together.
- Heat a frying pan or blini pan. Add some oil and spread a teaspoon of vegetable pancake batter in the indentations or make a large pancake in a frying pan. Turn the heat down to medium.
- Let the pancakes brown. Turn your back on the pancakes for a minute or two. Tidy the counter, wash the dirty dishes, meditate, etc. Don’t stand around poking at the edges of the pancake. It will never set when you interfere. When the pancakes have formed a crust, they won’t stick to the pan and will be very easy to turn.
- Brown the other side in the same way.
- Remove the cooked pancakes and set on a rack to cool.
- Continue making the pancakes.
- Serve with hot sauce or a dip of soy sauce and vinegar.
Note: The pancakes should be eaten immediately. They become limp when cool. To reheat: Put the pancakes in a heated frying pan for a few minutes.
The vegetable pancakes freeze well.