Getting your Veggies In - Korean Pancakes

Adding veggies to breakfast is as easy as a pancake. A Korean pancake that is. Use pre-shredded carrots if you'd like to make prep time less but it's still fairly easy to whip up, especially if you have a food processor to help with the chopping.

Korean Pancakes

To  make an even lighter, crispier version, use cake flour instead of all purpose.

Pancake batter

1 cup all purpose flour

3/4 cup cold water

1  egg  (or equivalent vegan egg substitute) whisked before adding

3/4 teaspoon salt

finely chop or julliene:

1/2 cup carrot

1/2 small zuchhini 

Green portion of a small bunch of green onions

half of a red or green pepper

1/2 cup  of shredded hash browns thawed and patted dry (I left out today, but it makes a nice addition)

For the sauce

1/4 cup soy sauce (I used the reduced sodium kind)

2 and 1/2 teaspoons rice vinegar (not seasoned)

2 teaspoons sesame seeds

dash of hot red pepper flakes
teaspoon of honey (or sugar for vegan version)

slightly less than 1/2 teaspoon sesame oil (more than 1/4 but less than 1/2)

warm in the microwave for 30 seconds to blend the sugar - whisk and warm again for another 30 seconds  prior to serving.

Mix up batter by combining flour and salt in a medium bowl. Slowly add the cold water, then the egg, whisking JUST until combined.  You want to avoid over-mixing which creates gluten, which affects both texture and toughness.

Let rest while you chop the veggies, then gently add them to the batter.  If this is your first time making these, make them on an oiled griddle as small  individual pancakes.  It takes some practice to make a 10 inch one in a skillet and flip as you see in the restaurants (and they do not have the same texture as typical breakfast pancakes, so you'll want to practice with smaller ones)  The first time I tried to do a couple pan sized ones we had "scrambled pancakes" and found the small ones are just as tasty, with leftovers freezing well to make a great little light lunch.

Cook about 4 minutes each side, pressing down on it slightly with a spatula as it cooks. Flip when the edges are dry and and they are lightly browned.  Makes a nice light breakfast for two of you with leftovers.

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