Savory Korean Pancakes With Peppers and Mushrooms

Total Time
30mins
Prep 15 mins
Cook 15 mins

These pancakes are best eaten as they are made with a simple dipping sauce. If you make them in advance cover them with foil. The entire foil bundle may be reheated at 350 degrees for 5 minutes.

Ingredients Nutrition

Directions

  1. Put the two flours in a bowl.
  2. Slowly add up to 1 1/2 cups water to make batter like a flowing cream.
  3. To make pancakes, put 3 tablespoons of the canola oil in a large non stick frying pan and set over medium heat.
  4. When hot, put in sliced mushrooms,red and green peppers, chili, and scallions.
  5. stir and fry for 1 minute.
  6. Sprinkle very lightly with salt and mix quickly.
  7. Now remove the vegetable mixture and turn the heat to medium low.
  8. Put in another tablespoon of oil and spread 1/2 teaspoon sesame seeds in center of the pan in an 8 inch circle.
  9. Arrange 1/3 of the vegetable mixture over the sesame seeds.
  10. Stir the batter and and pour 1/3 of it over the vegetable mixture to form an 8 inch pancake.
  11. Cover and cook on medium low heat for 5 to 6 minutes or until bottom is somewhat golden.
  12. Using a big spatula, turn the pancake over and cook the second side, covered for another 4 minutes.
  13. Uncover, turn the pancake over and cook for 2 minutes.
  14. Turn again and cook, uncovered, another minute or so.
  15. Remove the pancake.
  16. Cut it into wedges.
  17. DIPPING SAUCE:.
  18. Combine the soy sauce, red wine vinegar and sesame oil in small bowl for dipping.