Korean Pancakes

Serves makes 12 small pancakes

Time 30 minutes

Ingredients

2 Asian shallots, cut in 3rds and then thinly sliced lengthwise

⅓ cup carrot, cut in match sticks or grated 

½ cup zucchini, cut in match sticks 

½ cup green capsicum, cut in match sticks 

2 button mushrooms, diced small 

1-2 tsp finely sliced jalapeno or a pinch fresh chilli

Coconut or avocado oil, for frying 

Kimchi, to serve

Batter

2 cups wholemeal flour 

Pinch salt 

1 tsp garlic powder

2 cups soda water

Dipping Sauce

1 Asian shallot, finely chopped 

2 garlic cloves, crushed 

1½ tbsp light soy sauce or tamari

2 tsp sesame oil 

2 tsp toasted sesame seeds 

Good pinch chilli flakes 

Method

Toss vegetables and jalapeno chilli together in a bowl. In a separate bowl, mix together flour, salt and garlic powder then add the soda water and whisk well.

Add vegetables to the batter and mix. Heat a large frying pan on medium heat and add oil to coat. Spoon about ¼ cup of the batter to the pan allowing room for spreading between each pancake.

Fry for 4-5 minutes on one side before flipping and frying another 3-4 minutes on the other side. You’ll want the vegetables with a bit of crunch still.

Whilst the pancakes are cooking whisk together the ingredients for the dipping sauce in a bowl. Once the pancakes are cooked, pop them all onto a serving plate with the dipping sauce in a bowl and tuck in. Serve with kimchi.