Tasty Easy Vegetable Pancakes (Print Version)
# Ingredients:
→ Sauce for Dipping
01 -
2 teaspoons sesame oil
02 -
2 tablespoons rice vinegar
03 -
2 tablespoons soy sauce
→ Batter for Pancakes
04 -
1 tablespoon spicy bean paste or doubanjiang
05 -
1/3 cup rice, whole wheat, roasted rice, or chickpea flour (50g)
06 -
1/2 teaspoon kosher salt, use Diamond Crystal
07 -
1/4 teaspoon baking powder
08 -
1 large chilled egg, straight from the fridge
09 -
1 clove garlic, finely minced
10 -
2/3 cup icy cold water (160ml), and more if needed
11 -
2/3 cup general-purpose flour (100g)
→ Vegetable Mix
12 -
2 scallions, thinly chopped (30g)
13 -
1 1/4 cups salted cabbage or chopped kimchi (168g)
14 -
1 small carrot, grated (60g)
→ For Frying
15 -
Half a cup of vegetable oil, with more on hand if needed
# Instructions:
01 -
In a tiny bowl, stir soy sauce, rice vinegar, and sesame oil until it all comes together. Keep it nearby for dipping during eating.
02 -
Take a big mixing bowl and whisk your all-purpose flour, your chosen secondary flour, baking powder, and salt together. Stir well for half a minute.
03 -
In a different bowl, whip the cold egg, minced garlic, icy water, and bean paste until smooth, about a minute. Pour that into your dry ingredients and stir lightly until it turns into a batter that flows like pancake batter. Toss in a bit more cold water if it's too thick, but remember not to over-stir.
04 -
Carefully fold in your prepared kimchi or cabbage, grated carrot, and scallions until they're spread out evenly.
05 -
Using a 12-inch pan, heat up oil on medium-high until it shimmers. Pour in about three tablespoons of batter for each pancake. To get them crispy, flatten them while they cook; if you want fluffier ones, skip that step. Let them fry until they’re golden and crunchy, flipping after 2-3 minutes for each side. Shake the pan occasionally to move the oil around. Sprinkle with salt while they’re hot.
# Notes:
01 -
If making your own salted cabbage: Take a quarter of a cabbage, chop it up and sprinkle with 2 teaspoons of salt. Rub it well and let it sit for 30 to 60 minutes. Then, drain any extra liquid.
02 -
Depending on the flour type, you might need to add more water, bit by bit, to get the batter just right.
03 -
Mix it up by adding fried veggies, leftover meat, or raw shrimp into the batter.
04 -
For the full flavor experience, eat these pancakes while they're still warm and fresh from the pan.