Unlike the decadent sweet pancakes of America, Asian breakfast pancakes are usually savory and crispy.
I remember waking up to watch my grandma make Chinese scallion pancakes. She’d mix together the flour, salt and water to make a thin batter and then add a handful of chopped scallions. Slowly the batter was poured into a pan and out came a delicate and very thin pancake.
Korean pancakes are thicker and more filling. Since I had a lot of vegetables to be used, I decided to make vegetable Korean pancake for breakfast served with a simple dipping sauce.
Lazy Tip: To make this extra lazy, you can cut out the food prep by buying pre-cut vegetables.
2 green onions, sliced into 2 inch pieces
1 cup slaw mix or sliced cabbage
1/2 zucchini, sliced thinly
1/2 sweet potato, sliced thinly
1/2 cup sliced onion
1 mushroom, sliced
3/4 cup flour
3/4 cup water
1/2 tsp salt
1/4 cup soy sauce
1/4 cup Chinese vinegar
1. In a mixing bowl, combine all the vegetables. Add the flour, water, and salt and mix until all the vegetables are coated in the flour mixture.
2. In a nonstick fry pan, add enough oil to coat the bottom. Turn heat to medium low and wait until the oil is hot. Slowly pour in the vegetable and flour mixture. Use a spatula to spread the mixture to cover the entire pan. Let it fry for 5-7 minutes or until the bottom layer is crispy. Flip the pancake and repeat.
3. Prepare the dipping sauce: Combine the soy sauce, vinegar, and chili flakes. Serve the pancake hot.