1 1/2 tsp salt or black salt (for an “eggy” flavour)
1/2 tsp turmeric powder optional for colour
Wet Ingredients
1 1/2 cup room temperature water , plus additional 2-4 tbsp water to adjust consistency
Vegetables (see notes)
1 medium zucchini , sliced into match sticks
1 small sweet potato , sliced into match sticks or shredded (i used orange sweet potato)
1 medium carrot , sliced into match sticks or shredded
1/2 medium onion , thinly sliced
1 long green chili or jalapeño , optional for heat
1 bunch scallions or green onions , around 2 cups,
chopped or thinly sliced
Other vegetables of choice sliced
Cooking
Neutral oil I used vegetable oil
INSTRUCTIONS
In a large mixing bowl, add in all the dry ingredients. Mix well.
Slowly pour in the water while mixing. Mix until you’ve reached a thick batter consistency. If the batter is still too thick, you can add 2-4 tbsp more water.
Mix in the veggies of choice into the batter and mix evenly to coat. See notes for other vegetable options and cooking tips.
Cooking the pancakes
Heat a medium/large non-stick pan over medium high heat. Note that the size of your pancake will depend on the size of your pan.
IMPORTANT: I highly recommend using a non-stick pan for the best results and so that your pancakes do not stick to your pan.It’s also important that your pan has been preheated well and is hot before you add in the oil and the veggies/batter.
Add enough oil to add to coat the surface of the pan. Once hot, scoop a generous amount of the batter and veggie mix. Spread these over your pan and get these as thin as possible without exposing the surface f the pan. So you’ll want to spread it as thin as possible but still cover the surface of the pan. I use a spoon to spread it evenly onto the pan.
Cook for 4-5 minutes over medium heat or until the batter starts to dry up. You can also cover your pan if your pancake is thick, this way the vegetables will better cook down.
Once the sides start to dry up, carefully scrape the sides and the underneath of the pancake with a spatula to ensure it hasn’t stuck to the pan. Once it’s golden brown underneath and crisp to your liking, carefully flip the pancake with a spatula. Cook the other side until golden brown and crisp. Repeat this for the rest of the batter.
Slice your pancakes into small squares or bite-sized pieces. This is best enjoyed with a good dipping sauce! I also find it a lot easier to cut the pancakes using a pair of scissors.
8 Comments
INGREDIENTS
Dry Ingredients
1 1/2 cup all purpose flour (195g)
2 tsp baking powder
4 tbsp corn starch or potato starch (40g)
1 1/2 tsp salt or black salt (for an “eggy” flavour)
1/2 tsp turmeric powder optional for colour
Wet Ingredients
1 1/2 cup room temperature water , plus additional 2-4 tbsp water to adjust consistency
Vegetables (see notes)
1 medium zucchini , sliced into match sticks
1 small sweet potato , sliced into match sticks or shredded (i used orange sweet potato)
1 medium carrot , sliced into match sticks or shredded
1/2 medium onion , thinly sliced
1 long green chili or jalapeño , optional for heat
1 bunch scallions or green onions , around 2 cups,
chopped or thinly sliced
Other vegetables of choice sliced
Cooking
Neutral oil I used vegetable oil
INSTRUCTIONS
In a large mixing bowl, add in all the dry ingredients. Mix well.
Slowly pour in the water while mixing. Mix until you’ve reached a thick batter consistency. If the batter is still too thick, you can add 2-4 tbsp more water.
Mix in the veggies of choice into the batter and mix evenly to coat. See notes for other vegetable options and cooking tips.
Cooking the pancakes
Heat a medium/large non-stick pan over medium high heat. Note that the size of your pancake will depend on the size of your pan.
IMPORTANT: I highly recommend using a non-stick pan for the best results and so that your pancakes do not stick to your pan.It’s also important that your pan has been preheated well and is hot before you add in the oil and the veggies/batter.
Add enough oil to add to coat the surface of the pan. Once hot, scoop a generous amount of the batter and veggie mix. Spread these over your pan and get these as thin as possible without exposing the surface f the pan. So you’ll want to spread it as thin as possible but still cover the surface of the pan. I use a spoon to spread it evenly onto the pan.
Cook for 4-5 minutes over medium heat or until the batter starts to dry up. You can also cover your pan if your pancake is thick, this way the vegetables will better cook down.
Once the sides start to dry up, carefully scrape the sides and the underneath of the pancake with a spatula to ensure it hasn’t stuck to the pan. Once it’s golden brown underneath and crisp to your liking, carefully flip the pancake with a spatula. Cook the other side until golden brown and crisp. Repeat this for the rest of the batter.
Slice your pancakes into small squares or bite-sized pieces. This is best enjoyed with a good dipping sauce! I also find it a lot easier to cut the pancakes using a pair of scissors.
[Recipe I followed. Not mine ](https://thefoodietakesflight.com/korean-vegetable-pancake-yachae-jeon/)
These look fantastic! I have a frozen version in my fridge but I definitely have to try making them from scratch.
Can I get some vegan brown gravy with that? YUM
Aside from Korean vs Japanese, what is the difference between this and okonomiyaki?
Never tried any Korean recipe. This looks great. I would try this with Semolina instead of All purpose flour to get crispier texture.
Looks delicious!
I’ve heard of vegetable pancakes, and even tried a few but this recipe seems really intriguing.
Looks amazing! Will try!