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Korean Pancakes (Pajeon)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 cup of Panash pancake mixture (natural) or all-purpose flour
  • 1 egg
  • ½ cup of water
  • 1 small potato cut into sticks
  • half of a carrot (cut into sticks) cut into sticks
  • half of a zucchini (cut into sticks) cut into sticks
  • 2 spring onions cut into sticks
  • 1 tsp garlic powder
  • salt & pepper to taste
  • oil for frying (or use a non-stick pan) or use a non-stick pan
  • 1 batch of Asian Dipping Sauce

Instructions

  • Prepare your veggies by cutting them into sticks or use a peeler/mandoline. Set them aside.
  • In a bowl add the pancake mixture/all-purpose flour, egg and water. Mix well and add the veggies. Season with garlic powder and salt & pepper.
  • Add a bit of oil to a pan and fry the pancakes until they are cooked through and brown on each side. I cooked mine on medium heat and it took me 4-6 minutes for them to be fully cooked.
  • Serve your pancakes with my Asian Dipping Sauce, garnish with spring onions and sesame seeds. If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!