Korean Pancakes
Crispy on the outside and tender on the inside, these Korean pancakes are packed with colorful vegetables and protein, making them a perfect dish for any meal.
Ingredients
Pancake Batter
- 1 cup All-Purpose Flour Forms the base for the pancake's lovely texture.
- 1 cup Water Helps blend the ingredients smoothly.
- 1 Large Egg Adds richness and protein, binding everything together.
- 1/2 tsp Salt Enhances overall flavor and balances sweetness.
- 1/4 tsp Black Pepper Offers subtle heat that complements the dish.
Vegetables
- 2 stalks Green Onions (Scallions) Provides a fresh, oniony crunch.
- 1 medium Carrot Adds a touch of sweetness and color.
- 1 medium Zucchini Brings moisture and soft texture to the pancake.
Cooking
- 2 tbsp Vegetable Oil Ensures a crispy exterior while frying.
Instructions
Preparation
- Gather all ingredients on your countertop for convenience.
- Chop the green onions into small pieces and prepare the carrot and zucchini by julienning them.
- In a large mixing bowl, combine the all-purpose flour, water, and egg, stirring until smooth.
- Add the chopped green onions, julienned carrot, and zucchini to the bowl.
- Season the mixture with salt and black pepper, incorporating all veggies evenly.
Cooking
- Heat a non-stick skillet over medium heat and add vegetable oil, enough to coat the bottom.
- Once the oil is hot (but not smoking), ladle a portion of the batter into the skillet, spreading it out into a round shape.
- Cook for about 3-4 minutes on one side until golden brown and crisp; check that it’s firm around the edges.
- Flip the pancake carefully using a spatula and cook for another 3-4 minutes.
- Repeat with the remaining batter, ensuring the skillet remains greased for each batch.
Serving
- Remove the pancakes from the skillet and place them on a paper towel to absorb excess oil.
- Serve immediately while hot, cut into wedges with your favorite dipping sauce.
Notes
Store leftovers in an airtight container for up to 3 days. They can be reheated or frozen for later use.