Description
Crispy and flavorful Korean pancakes filled with green onions and vegetables, perfect for any meal or snack.
Ingredients
Scale
- 1 cup All-Purpose Flour
- 1 cup Cold Water
- 1 large Egg (or flax egg for vegan)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 cup Green Onions (Scallions)
- 1 medium Carrot
- 1 medium Zucchini
- 2 tablespoons Vegetable Oil
Instructions
- Prepare the vegetables: Thinly slice the green onions, julienne the carrot, and grate the zucchini. Set aside.
- Make the batter: In a bowl, whisk together flour, water, egg (or flax egg), salt, and pepper until smooth.
- Combine the veggies: Gently fold the chopped vegetables into the batter.
- Heat the skillet: Place a non-stick skillet over medium heat and add 1 tablespoon of oil.
- Cook the pancakes: Pour half of the batter onto the skillet and cook for about 3-4 minutes until golden brown.
- Flip the pancake carefully and cook for an additional 3-4 minutes.
- Serve warm, cut into wedges with dipping sauce if desired.
Notes
For a healthier version, consider using an air fryer. Pair with soy sauce, kimchi, or a simple salad.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg