My Korean friend showed me this recipe, and wowzers! I had no idea it could taste this good!


– 2 cups all-purpose flour
– 1 1/2 cups water
– 1 egg, beaten
– 2 cups of mixed vegetables (thinly sliced bell peppers, carrots, zucchini, and green onions work great)
– Salt to taste
– 1-2 cloves garlic, minced (optional)
– Vegetable oil for frying
– Soy sauce, for dipping
1. In a large bowl, whisk together the flour, water, and beaten egg until you have a smooth batter.
2. Gently fold in your choice of mixed vegetables into the batter, and season with a pinch of salt (and some minced garlic if you like a hint of that warm garlic flavor).
3. Heat a splash of vegetable oil in a large skillet over medium heat.
4. Once the oil is hot, pour in a quarter of the batter, spreading out the veggies with a spatula to form a large pancake.
5. Cook for 3 to 4 minutes or until the edges look golden, then carefully flip the pancake over and cook for an additional 3 minutes or until crispy.
6. Transfer the pancake to a cutting board and repeat with the remaining batter, adding more oil to the skillet as needed.
7. Slice the pancakes into wedges and serve warm with your choice of dipping sauce.
Variations & Tips

– For a gluten-free option, use rice flour or a gluten-free all-purpose flour blend.
– Add a handful of leafy greens like spinach or kale for an extra nutritional punch.
– If you have picky eaters, you can customize each pancake with veggies you know your family loves.
– Leftovers are great cold or reheated in the toaster or oven for a quick snack the next day.
– Get the kids involved by letting them choose and mix in the veggies, or even help flip the pancakes.
– These pancakes are not only a delicious way to eat vegetables, but they’re also a wonderful canvas for using up leftovers—just about any vegetable in your crisper can find a home here.

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