Ingredients
-
2
-
2
-
1
-
5
-
20
-
1
-
1
-
1
-
3
-
1
-
-
-
-
-
Directions
Korean Crisp Vegetable Pancake (Pa Jun), Another great and simple recipe from Mark Bittman of the New York Times , Delicious! I omitted the squash and added some canned minced clams I spent two years in Korea and I am use to a scallion and seafood–shrimp, squid, or clam addition to my Korean pancake The carrots were okay but I will probably omit them next time I added the clams only after the pancake bottom was set so the clams were not chewy Also don’t forget to add chives on top of the dipping sauce A definite keeper!, Another great and simple recipe from Mark Bittman of the New York Times
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Steps
|
1
Done
|
In a Medium Bowl, Mix Flour, Eggs and Oil With 11/2 Cups Water Until a Smooth Batter Is Formed. Stir Scallion Greens, Chives, Carrots, Squash and Shrimp, If Using, Into Batter. |
|
2
Done
|
Place an 8- Inch Nonstick Skillet Over Medium-High Heat, Then Coat Bottom With Oil. Ladle in About a Quarter of the Batter and Spread It Out Evenly Into a Circle; If First Pancake Is Too Thick to Spread Easily, Add a Little Water to Batter For Remaining Pancakes. Turn Heat to Medium and Cook Until Bottom Is Browned, About 3 Minutes, Then Flip and Cook For Another 2 Minutes. Repeat With Remaining Batter. |
|
3
Done
|
as Pancakes Finish, Remove Them, and, If Necessary, Drain on Paper Towels. in a Small Bowl, Mix Together the Vinegar, Soy Sauce and Sugar. Cut Pancakes Into Small Triangles and Serve With Dipping Sauce. |
