Korean Crisp Vegetable Pancake (Pa Jun)

Another great and simple recipe from Mark Bittman of the New York Times.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2  cups all-purpose flour
• 2  eggs, lightly beaten
• 1  tablespoon canola oil (more as needed) or 1  tablespoon  other neutral  oil (more as needed)
• 5  scallions, green parts only, cut into 3-inch lengths and sliced lengthwise
• 20  chives or 5  chopped scallions
• 1  medium carrot, peeled and grated
• 1  small  yellow squash or 1  small  green squash, trimmed and grated
• 1  tablespoon rice vinegar or 1  tablespoon white vinegar
• 3  tablespoons soy sauce
• 1  teaspoon sugar

Directions

1. In a medium bowl, mix flour, eggs and oil with 11/2 cups water until a smooth batter is formed. Stir scallion greens, chives, carrots, squash and shrimp, if using, into batter.
2. Place an 8- inch nonstick skillet over medium-high heat, then coat bottom with oil. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes. Turn heat to medium and cook until bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter.
3. As pancakes finish, remove them, and, if necessary, drain on paper towels. In a small bowl, mix together the vinegar, soy sauce and sugar. Cut pancakes into small triangles and serve with dipping sauce.