Vegetable Pancake

There is a Korean saying that cook pan cakes when it rains. I am not sure why but I guess when it rains we don't have much thing to do inside so make yummy foods and enjoy together to stay insidde, maybe? Anyway when it rains my kids ask me to cook it.

Ingredients

any vegetable such as potato, onion, carrot, spring onion, courgette( cut in thin stripes)

seafood such as squid, prawn

oil

batter
1 cup of flour
1 cup of water
salt ( for seasoning)

Instruction

Put the batter ingredient in a mixing bowl and whisk quickly. It should runny like crepe batter. Add other ingredients in. Mix and season with salt. Heat the frying pan on high and add oil. Put some batter on the pan and spread the batter evenly. Tip the batter over when the edge brown. Cook for another minute and serve it immediately.

Tips

- For the crispier result I cook two times leaving cooling times in between.

- When you make the batter mix it quickly by a wire whisk or it gets lumpy.

- Cook the pancakes on high but not burning hot.

- Korean pancakes tend to be less than 0.5 cm thick so try to make it as thin as you can manage to tip the pan cakes over.