Korean Pachanga (Vegetable Pancake)
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
directions
- Start by cutting up all vegetables julienne style, about 2 inches in length.
- In a small bowl mix flour and water together to form a thin paste.
- No exact measurements for this, just a little thinner than pancake batter would be.
- Whisk until smooth.
- Add all vegetables and season with salt, pepper.
- In a well greased nonstick skillet, drop mixture by large spoonfuls over medium/high heat.
- Pancakes should be about 5 inches in diameter.
- Cook on both sides until very browned.
- Serve with soy sauce for dipping and enjoy.
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Reviews
RECIPE SUBMITTED BY
tinala
212
Hello,
<br>
<br>I am a military wife expecting my first baby (boy) in May 2007. We are curently living in New York waiting out the last couple years until retirement. I love cooking and entertaining and love the look on my husband's face when he likes something I have made. I am passionate about horses and farm life and am looking forward to that in the next couple years. I am picky about my recipes and will have tried each one I post. Enjoy!