Mixed Veggie Korean Pancakes
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Beacon Court
Mixed Veggie Korean Pancakes
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 cup flour
2 tbsp Corn Flour
1 teaspoon Chinese 5 Spice
2 x Carrots Grated
1 x Courgette Grated
3 x Spring Onion
Drizzle Olive oil
Directions
INGREDIENTS
- 1 cup flour
- 2 tbsp Cornflour
- 1 tsp Chinese 5 Spice
- 1 cup water
- 2 x Carrots Grated
- 1 x Courgette Grated
- 3 x Spring Onion
- Drizzle Olive oil
METHOD
- Add the flour, cornflour and seasoning to a bowl, then whisk in the water until it turns into a smooth batter.
- Add the mixed vegetables and stir until they are fully coated in the batter.
- Heat a drizzle of olive oil in a pan, then pour about half of the mixture onto the pan and flatten down. Cook over a medium heat until it is brown and crispy underneath, then flip over and cook the other side until it is the same.
- Add to a chopping board, and slice into squares.
- Serve with your favourite dip.
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- 1 cup flour
- 2 tbsp Cornflour
- 1 tsp Chinese 5 Spice
- 1 cup water
- 2 x Carrots Grated
- 1 x Courgette Grated
- 3 x Spring Onion
- Drizzle Olive oil
METHOD
- Add the flour, cornflour and seasoning to a bowl, then whisk in the water until it turns into a smooth batter.
- Add the mixed vegetables and stir until they are fully coated in the batter.
- Heat a drizzle of olive oil in a pan, then pour about half of the mixture onto the pan and flatten down. Cook over a medium heat until it is brown and crispy underneath, then flip over and cook the other side until it is the same.
- Add to a chopping board, and slice into squares.
- Serve with your favourite dip.