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Easy vegetable pancakes

Not only are these easy to whip up – you simply mix batter, add vegetables and fry – they’re also a great way to use up leftover vegies.
Omid
4-6
15M
10M
25M

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

Dipping sauce

Method

1.

To make dipping sauce, combine ingredients in a small bowl. Set aside.

2.

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.

3.

Stir vegetables into batter.

4.

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.

5.

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

6.

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

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