This pancake is modified from the Korean pancakes called “Pajeon” and I call it Asian Leftovers Pancake because you can substitute it with whatever veggies you have in your fridge or with what your family likes to cook this dish.
With a light batter that makes the pancakes crispy, and crunchy vegetables hidden within, it’s sure to win the hearts of your kids.
Recipe for Asian Leftovers Pancake
About 2-1/2 to 3 cups of any sliced vegetables you prefer:
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- 4 stalks on green onions
- 1 medium potato
- 4 mini sweet peppers
Flour batter (mix well to have a smooth batter):
- 3/4 cup of All Purpose Flour
- 1/2 teaspoon of salt
- 3/4 cup of water
Dipping sauce (stir well together in a small bowl and set aside):
- 2 tablespoons of soya sauce
- 1 teaspoon of vinegar
- Some red pepper flakes (optional)
- 1 teaspoon of sesame seeds
- Pour all the sliced veggies into the flour batter and stir well with a chopstick.
- Heat up a large non-stick skillet over medium-high heat. (I use a 10″ skillet to make a fairly thick pancake. If your skillet is smaller, you may want to cook in batches to make smaller ones.)
- Add about 2 tablespoons of oil and swirl it around to coat the skillet. Add the pancake batter in the skillet and spread it out evenly.
- Turn down the heat to medium and cook for 5 to 6 minutes. Occasionally, twirl the skillet so that the pancake moves. This ensures that the bottom of the pancake is heated up evenly.
- Once the bottom turns crispy and golden brown, turn and flip the pancake over.
- Increase the heat to medium-high and add 1 tablespoon of oil along the edges of the pancake. Lift up one edge with your spatula and tilt the skillet, so the oil flows underneath the pancake.
- Cook for 4 to 5 minutes until the bottom turns golden brown, pressing down the pancake with spatula occasionally.
- Once again, flip the pancake over one more time and cook another 2 minutes.
- Transfer the pancake to a large plate and serve hot with dipping sauce.
Good for a family of four.
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