Korean-style Vegetable Pancakes

Ingredients

• Wheat flour

  White, cake, enriched

  ½ cup unsifted, dipped or 69g

• Cornstarch

  ½ cup or 64g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ½ tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Water

  Plain, clean water

  ½ cup or 118g

• Zucchini

  Summer squash, includes skin, raw

  ½ cup, sliced or 57g

• Carrots

  Raw

  1 cup grated or 110g

• Onions

  Raw

  1 cup, sliced or 115g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 75g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Chili

  No beans, canned entree

  100g

• Soy sauce

  Made from hydrolyzed vegetable protein

  2 tbsp or 36g

• Rice wine vinegar

  1 tbsp or 15g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

Directions

1. Prepare the dipping sauce. In a small bowl, combine Light Soy Sauce, Rice Vinegar, Sesame Oil, Toasted Sesame Seeds, and Sugar. Set aside.
2. Prepare the pancake batter. In a large mixing bowl, mix All-purpose Flour, Cornstarch, Baking Powder, and Sea Salt. Add in the Egg, then gradully add in the cold Water and mix well until you get a smooth batter.
3. Add in the mixed Vegetables (Zucchini, Carrots , Onions, Red Bell Pepper), Green Onions, Jalapenos, and Chili Flakes. Mix to combine well.
4. In a non-stick frying pan, add some Vegetable Oil, on medium-high heat. Scoop 1/4 cupfuls of the batter mixture into the pan. Spread out a little bit. Cook for 2-3 minutes on each side, or until golden and the batter is cooked through. Fry them in batches.
5. Drain on paper towel. Repeat the same procedure with the rest of the batter and finish making a few more pancakes.
6. Transfer to seving plate and serve warm with the pre-made Dipping Sauce. Enjoy!
7. Recipe by: Haini (source: https://cookcookgo.com/korean-style-vegetable-pancakes/)