Vegan Korean Pancakes (Pajeon)

Ingredients

• 1 cup All-Purpose Flour
• 1/4 cup Cornstarch
• 1 cup Water
• 2 tablespoons Soy Sauce
• 4 tablespoons Vegetable Oil
• 1 cup Green Onions, chopped
• 1/2 cup Carrots, julienned
• 1/2 medium Onion, sliced

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine 1 cup of all-purpose flour and 1/4 cup of cornstarch. Gradually whisk in 1 cup of water until you have a smooth batter with no lumps.
2. 2Stir 2 tablespoons of soy sauce into the batter until fully combined.
3. 3Add the 1 cup of green onions, 1/2 cup of carrots, and 1/2 medium onion to the batter and mix everything together well.
4. 4Heat 2 tablespoons of vegetable oil in a 30.48 cm non-stick skillet over medium heat, which is about 175°C.
5. 5Pour half of the batter into the hot skillet and spread it out evenly to cover the bottom of the pan.
6. 6Cook for 5 to 7 minutes, until the bottom is golden brown and the edges look set. Carefully flip the pancake and cook the other side for another 5 to 7 minutes until it is also golden brown and crispy.
7. 7Slide the cooked pancake onto a plate. Repeat steps 5 and 6 with the remaining batter and 2 tablespoons of vegetable oil.
8. 8Cut the pancakes into wedges and serve immediately.

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