Korean Crisp Vegetable Pancake Pa Jun
Another great and simple recipe from mark bittman of the new york times.
Steps
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.
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.
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.
Ingredients
all-purpose flour, eggs, canola oil, scallions, chives, carrot, yellow squash, rice vinegar, soy sauce, sugar