Korean Vegetarian Pancake

 

Korean Vegetarian Pancakes with an Indian Twist

Ingredients:

• Carrot – 1 cup, shredded
• Cabbage – 1 cup, shredded
• Zucchini – 1 cup, shredded
• Onion – 1 cup, thinly sliced
• Spinach – 1 cup, chopped
• All-purpose flour – 3/4 cup
• Rice flour – 3/4 cup
• Curry powder – 1 tsp
• Salt – 1/2 tsp (adjust to taste)
• Black pepper – to taste
• Baking powder – 1 tsp
• Baking soda – 1/2 tsp (optional)
• Water – 3/4 cup (or as needed)

Instructions:

1. Prepare the vegetables:
   Shred the carrot, cabbage, and zucchini. Thinly slice the onion, and chop the spinach.

2. Make the batter:
   In a large mixing bowl, combine the all-purpose flour, rice flour, curry powder, salt, black pepper, baking powder, and baking soda (if using). Slowly add water to the dry ingredients, whisking until smooth. You may need a little more water to reach a pancake batter consistency, depending on the moisture of the vegetables.

3. Add the vegetables:
   Gently fold the shredded and chopped vegetables into the batter, ensuring they are evenly coated.

4. Let the batter rest:
   Set the batter aside for 5-10 minutes. This will allow the flours to hydrate and the baking powder to activate, giving you a lighter pancake.

5. Cook the pancakes:
   Heat a flat griddle or non-stick pan over medium heat. Once the pan is hot, lightly grease it with oil. Pour a ladleful of the batter onto the pan and spread it out evenly.

6. Flip and cook:
   Cook the pancake until golden brown on one side, about 3-4 minutes. Flip it carefully and cook the other side for another 2-3 minutes until both sides are crispy and browned.

7. Serve:
   Once cooked, remove the pancake from the pan and serve immediately. You can enjoy it with a side of your favorite dipping sauce or chutney.

This recipe brings together the hearty vegetables of a Korean pancake and spices it up with an Indian twist using curry powder.