Korean-inspired veggie pancakes
This recipe was developed for Fruit & Veg Month 2023.
Classification
NSW: EVERYDAY
Ingredients
Method
In a large bowl, make the batter by combining the flour, baking powder, and cornflour. Mix well.
Heat a large pan, non-stick if available.
Add 1 tbsp of oil to coat the entire surface of the pan. When pan is hot, scoop half of the batter and spread evenly across the pan.
Sprinkle half of the prepared vegetables onto the batter.
Cook for 2 minutes over medium heat.
Flip the pancake using a spatula and cook the other side for another 3-4 minutes or until golden and crisp.
Flip the pancake vegetable side up and put it on a plate.
Repeat for the remaining batter and vegetables.
Cut each pancake into pieces.
Serve warm with reduced-salt soy sauce.
Variations
- Use any vegetables you have available - great for leftover vegetables.
- Sprinkle half a cup of shredded cheese.
Ingredients
Directions
In a large bowl, make the batter by combining the flour, baking powder, and cornflour. Mix well.
Heat a large pan, non-stick if available.
Add 1 tbsp of oil to coat the entire surface of the pan. When pan is hot, scoop half of the batter and spread evenly across the pan.
Sprinkle half of the prepared vegetables onto the batter.
Cook for 2 minutes over medium heat.
Flip the pancake using a spatula and cook the other side for another 3-4 minutes or until golden and crisp.
Flip the pancake vegetable side up and put it on a plate.
Repeat for the remaining batter and vegetables.
Cut each pancake into pieces.
Serve warm with reduced-salt soy sauce.
