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Veggie Pancake

Ingredients

  • 1 bunch green onions/scallions roughly 10 stalks
  • 1 cup chopped cabbage
  • ½ cup onions or whatever veggies you have on hand
  • 1 large egg
  • 2 Tbsp avocado oil

Batter Ingredients:

  • ½ cup cake flour you can buy at the korean grocery or use regular flour or gluten free flour
  • ½ tsp kosher salt Diamond Crystal; use half for table salt
  • ½ cup cold water or sparkling water add slowly as you check the consistency of the batter; you may not need all of it

Dipping Sauce Ingredients:

  • 1 Tbsp soy sauce
  • ½ Tbsp rice vinegar unseasoned
  • 1 tsp green onions/scallions thinly sliced
  • ¼ tsp gochugaru Korean pepper flakes
  • ⅛ tsp sugar optional

Instructions

  • Combine all ingredients for the dipping sauce and set aside,
  • Cut the roots off the green onion and wash
  • Chop the green onions to 3 inch length
  • Chop the cabbage to match the size of the green onions.
  • Chop the onions to the size consistent with above.
  • Add the flour, water, and salt and stir
  • Whisk the egg and add.
  • Add 1 TBSP to the pan and heat
  • Add the batter with the vegetables into the pan and cook over medium heat for 3 minutes and flip and cook the opposite side for another 3. Note: use more or less oil as needed to obtain the desired crispy consistency and vary the amount of flour to obtain a viscous consistency for optimal results.
  • Serve with dipping sauce and enjoy!