Easy Korean Vegetable Pancakes Recipe | Maxi's Kitchen

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients while cornstarch can create a lighter texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers heart-healthy fats, while canola oil is often more affordable.

egg

🥗Healthier: flax egg

💰Cheaper: aquafaba

Flax egg is a vegan option, while aquafaba is made from chickpeas and is cost-effective.

Mix together 1 cup of flour and 1/2 teaspoon of kosher salt in a mixing bowl.

Add 1 cup of water to the dry ingredients and mix until there are no clumps.

Chop leek greens and add them to the batter.

Measure and add 1/2 cup of shredded carrot to the batter.

Chop scallions into 1-inch sections and add them to the batter.

Chop a small piece of red cabbage until it measures about 1/2 cup and add it to the batter.

Remove seeds from a jalapeno, chop it into strips, and then into 1-inch pieces before adding to the batter.

Mix all the vegetables into the batter until they are well coated.

Prepare a ponzu sauce by mixing 1 tablespoon of lemon juice, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of sesame seeds, and a teaspoon of water in a bowl and whisk together.

Heat avocado oil in a pan over medium-high heat until shimmering.

Measure out about 1/4 cup of the batter mixture and dollop it onto the hot pan to form pancakes.

Cook until the edges are crispy and golden brown, then flip and cook the other side until golden brown.

Remove the pancakes from the pan and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens