Korean Pachanga (Vegetable Pancake)

Recipe by tinala
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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Start by cutting up all vegetables julienne style, about 2 inches in length.
  • In a small bowl mix flour and water together to form a thin paste.
  • No exact measurements for this, just a little thinner than pancake batter would be.
  • Whisk until smooth.
  • Add all vegetables and season with salt, pepper.
  • In a well greased nonstick skillet, drop mixture by large spoonfuls over medium/high heat.
  • Pancakes should be about 5 inches in diameter.
  • Cook on both sides until very browned.
  • Serve with soy sauce for dipping and enjoy.
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