Korean Pancake | Vegetable Pancake | Breakfast Recipes | Evening Snacks Recipes | Korean Food 

Korean Pancake | Vegetable Pancake | Breakfast Recipes | Evening Snacks Recipes | Korean Food
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Prep Time: 20 mins
Cook Time: 30 mins
Servings: 4
To Make Korean Pancakes
All Purpose Flour/ Maida - 1/2 Cup
Rice Flour - 1/4 Cup
Corn Flour - 1 1/2 Tbsp
Baking Powder - 1/4 Tsp
Cabbage - 1/2 Cup
Purple Cabbage - 1/2 Cup
Mushroom - 5 Nos
Spinach
Yellow Bell Pepper
Red Bell Pepper
Spring Onions - 1 Cup
Carrot - 1 No.
Green Chilli - 1 No.
Salt - 1 Tsp
Pepper - 1 Tsp
Sesame Seeds
Soy Sauce - 1 Tsp
Water
Oil
Method:
1. Take all purpose flour (maida), rice flour, corn flour, baking powder in a bowl and mix them all well.
2. Take shredded cabbage, shredded purple cabbage, sliced mushrooms, shredded spinach, thinly cut red and yellow bell peppers, chopped spring onions, grated carrot, chopped green chilli, salt, pepper powder, sesame seeds, soya sauce in another bowl and mix them all well.
3. Now add in the flour mixture to the vegetable mix and combine it all with a spatula.
4. Gradually add water to this mixture and prepare a thick batter.
5. Take oil in a pan and make pancakes on it just as shown in the video.
6. Once the pancakes are cooked on one side, flip them to the other side and cook until they are not anymore raw on all sides.
7. Korean pancakes are ready to be served hot with salad, ketchup or soya dipping sauce by the side.
Korean Pancakes are great savory option for either breakfast or evening snacks. These are easy to make and very flavorful. They do not need any special side dish to be served along but you can always place some vegetable salad by the side. This is a kids recipe; kids who do not like to eat a lot of veggies can be easily tricked with these pancake. So do try this recipe and enjoy.
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