easy vegetable pancakes

Recipes from Better Homes and Gardens & New Idea

Meat eaters can try including cooked chicken, cooked prawns or extra herbs when adding vegetables. What really tops off this classic Korean dish is the spicy dipping sauce. So addictive!

Ingredients

• 1 cup plain flour

• 1⁄4 cup cornflour

• 1 tsp fine salt

• 1 tsp caster sugar

• 1 tsp bicarbonate of soda

• 200ml water, chilled

• 1 egg, lightly beaten

• 1⁄2 clove garlic, crushed

• 1 carrot, cut into matchsticks or coarsely grated

• 1 zucchini, cut into matchsticks or coarsely grated

• 150g sweet potato, peeled, cut into matchsticks or coarsely grated

• 10 garlic chives, cut into 2cm-long pieces, or 6 green shallots, cut into 2cm-long pieces

• 4 Tbsp vegetable oil

Dipping sauce
• 1⁄4 cup soy sauce

• 1 Tbsp rice wine vinegar

• 1 green shallot, very finely sliced

• 1⁄2 long red chilli, very finely sliced

• 1⁄2 clove garlic, crushed

• 1⁄2 tsp sesame oil

• 1⁄2 tsp sesame seeds, toasted

Method

To make dipping sauce, combine ingredients in a small bowl. Set aside.
Put flour, cornflour, salt, sugar and bicarbonate of soda in a large bowl. In a large jug, whisk water, egg and garlic. Make a well in centre of flour mixture and add water mixture, whisking until a smooth batter forms.

Step 2

Omid
Stir vegetables into batter.

Step 3

Omid
Heat 1⁄2 of the oil in a large non-stick frying pan over a medium heat. Add 1⁄2 of the batter, spreading to cover pan, and cook for 3 minutes or until golden and crisp on the bottom.

Step 4

Omid
Flip and cook for a further 2 minutes or until golden and crisp.

Step 5

Omid
Transfer to a plate. Repeat Steps 4 and 5 with remaining oil and batter. Cut pancakes into squares. Serve with dipping sauce.

Step 6

Omid