Savory Korean Pancakes With Peppers and Mushrooms

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READY IN: 30mins
Recipe by breezee1984

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


  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.
  18. Combine the soy sauce, red wine vinegar and sesame oil in small bowl for dipping.

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