KOREAN VEGGIE PANCAKES

KOREAN VEGGIE PANCAKES

I N G R E D I E N T S

Pancakes

• ½ CUP flour

• 1 TBSP cornstarch

• ½ CUP water

• ½ TSP salt

  2 ½ CUPS vegetables, finely sliced or grated

  Options:

  • Green cabbage from Ronnigers Organics

  • Turnips from Hayshaker Farm

  • Leeks from Ralph’s Greenhouse

  • Carrots from Royal Produce

• 1 TBSP frying oil

Dipping Sauce

• 2 TBSP soy sauce

• 1 TBSP rice vinegar

• 1 TBSP sesame seeds

• ½ TSP chili flakes from Hayshaker Farm

PROCESS

1. Whisk together the flour, corn meal, water, and salt until smooth. Stir in the vegetables.

2. Heat frying oil in a non-stick pan over medium heat. Place half of the batter in the pan, spreading it out evenly and flattening it down. Cook each side until lightly browned, flipping halfway through. Repeat with the remaining batter.

3. Whisk together the dipping sauce ingredients.

4. Slice and serve the pancake warm, dipping in sauce. Enjoy!