Korean Pancakes

The first time I saw these Korean savory pancakes, I immediately fell crazy with these fried foods. it's the right cleanse from your fridge food to which you add potatoes, various greens and love. The pancakes are crispy and even better with the Asian sauce.

INGREDIENTS

1 cup panash mixed panash (natural) or all-purpose flour

- 1 egg

- ½ cup water (for a thicker pancake, add 3/4 cup)

- 1 small potato (cut into stems)

half a carrot (cut into stalks)

half of zucchini (cut into sticks)

- 2 new onions (cut into stems)

- 1 teaspoon garlic powder

- salt and pepper to taste

- oil for frying (or use a non-stick skillet)

- 1 packet of Asian sauce

INSTRUCTIONS

1.Prepare your greens by chopping them into sticks or employing a peeler / mandoline. Get obviate them.

2.In a bowl, add the all-purpose pancake / flour mixture, eggs and water. Mix well and add the vegetables. Season with garlic powder, salt and pepper.

3.Add a touch oil to the pan and brown the pancakes until they're cooked and golden on all sides . I cooked mine over medium heat and it took 4-6 minutes for them to cook completely.

4.Serve your pancakes with my Asian sauce, garnished with spring onions and sesame seeds.

5.If you create my recipe, tag me in it and use it