I love a recipe that makes use of a variety of different vegetables! Especially when it’s something that the kids are happy to eat. Luckily, my older son is happy to eat most vegetables, but my younger one is a bit more picky. He isn’t a fan of some of the Brassicaceae family – broccoli, Brussels sprouts, kale etc, although he is happy to eat salad and some mild vegetables like zucchini and cabbage.
One cuisine that our whole family loves though is Korean food. We aren’t Koreans but in recent years, Korean food has become a favourite of ours, not just the kimbap and fried chicken, but also the jigae (stews) and sundubu (tofu soup) and all the banchan (side dishes). Another popular dish is the jeon or savoury pancakes. At Korean eateries (we are lucky to have quite a few Korean eateries in our town, as well as a large Korean supermarket), popular dishes include seafood pancake, kimchi pancake.
I’m not sure when I decided to try making a vegetable pancake, but recently I’ve been using this recipe to make Korean-style vegetable pancakes at home.
This time I used one zucchini, one carrot, one sweet potato, and part of a broccoli and some leftover cabbage. I forgot to add the green onion this time! Everything is chopped up into matchstick size bits.
The pancake batter uses all-purpose flour, some corn starch or potato starch, baking powder, salt, and water. I did add in turmeric powder to make it a bit more yellow, as suggested.
Once you’ve got the batter (it will be thick!), mix your vegetables into it, and then cook it in a frying pan. It does need some oil to get the pancake crispy. And a good tip is to spread it out well, so that it’s not too thick. A thinner pancake will cook better. I made quite a few of these, and toasted the leftovers the next couple of days. I’m sure they would also freeze well too.
Weekend Cooking was started by Beth Fish Reads and is hosted by The Intrepid Reader
Real Life Reading 