Vegan Korean Pancakes (Yachaejeon)

Ingredients

• 1 cup All-Purpose Flour
• 1/4 cup Cornstarch
• 1 cup Water
• 1/2 teaspoon Salt
• 3 tablespoons Vegetable Oil
• 1/2 cup Carrot
• 1/2 cup Onion
• 1/2 cup Green Onion
• 1/2 cup Zucchini
• 2 tablespoons Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sesame Oil

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

Instructions

1. 1In a bowl, whisk together flour, cornstarch, water, and salt until smooth.
2. 2Add shredded carrot, sliced onion, chopped green onion, and shredded zucchini to the batter. Mix well.
3. 3Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
4. 4Pour about 1/4 of the batter into the skillet, spreading it evenly to form a thin pancake.
5. 5Cook for 3-4 minutes per side, or until golden brown and crispy.
6. 6Repeat with the remaining batter, adding more oil to the skillet as needed.
7. 7In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil to make a dipping sauce.
8. 8Serve the pancakes hot with the dipping sauce.

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