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Crunchy vegetable pancake

I want to introduce to you all my quick favorite snack/breakfast. It's very easy, ingredients are just a few and you have a wonderful meal.

Ingredients and substitutes

Instead of carrot, zucchini you also can add onion, cabbage, broccoli or anything you want to have in your pancakes!

Servings: 3
Description

Can't wait to see you're enjoying these pancakes! 

You will need
  • 50 g carrot
  • 70 g zucchini
  • 3 green onions
  • 1 cup all purpose flour
  • 1/3 cup potato/cornstarch
  • 1/4 tsp salt
  • 1 cup water + 2 tbsp
    • Dipping sauce
  • 2 tbsp soy sauce
  • 1/3 tbsp vinegar
  • 1/2 tsp sesame oil
  • 1/2 tsp chili flakes
  • 1 tsp sesame seeds
Instructions
  1. 1
    Use a grater or slice carrot and zucchini into thin sticks. Chop green onions into small pieces. Set aside.
  2. 2
    In a mixing bowl, combine all purpose flour, potato/cornstarch, salt and water.
  3. 3
    Heat a frying pan over medium heat, add about 3 tbsp cooking oil then when the oil is heated, pour a thin layer of batter enough to cover the bottom of the pan.
  4. 4
    Sprinkle carrot, zucchini and green onions.
  5. 5
    Secure the veggies by drizzling more batter over.
  6. 6
    Cook over medium heat, you can add a little more oil around the edges to crisp the bottom.
  7. 7
    Check the bottom of the pancake to see if it's golden brown, if yes flip over and cook for about 1 minute or less.
  8. 8
    Transfer to a plate and repeat the process with the remaining batter.
  9. 9
    To make the dipping sauce, combine all the ingredients in the list.
  10. 10
    Enjoyyyy!

Thank you for visiting!