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Serving
4
Ingredients
For the pancakes:
Ingredients
For the dipping sauce:
Tips
For crispier pancakes, use cold water in the batter.
You can add other vegetables like zucchini or bell peppers to the batter.
If the batter is too thick, add a little more water. If it's too thin, add a bit more flour.
These pancakes are best served immediately while hot and crispy.
steps
Let’s make it
Step 1
In a large bowl, whisk together flour, water, egg, and 10g (half sachet) of Korean BBQ blend until smooth.
Step 2
Fold in the sliced scallions and julienned carrots.
Step 3
Heat 1 tablespoon of oil in a non-stick pan over medium heat.
Step 4
Pour about 1/4 cup of batter into the pan, spreading it into a thin circle (about 6 inches in diameter).
Step 5
Cook for 2-3 minutes until the bottom is golden brown and crispy.
Step 6
Flip and cook for an additional 2 minutes on the other side.
Step 7
Repeat with the remaining batter, adding more oil as needed.
Step 8
For the dipping sauce, mix soy sauce, rice vinegar, 1/4 teaspoon of Korean BBQ blend, and sesame seeds in a small bowl.
Step 9
Serve the pancakes hot with the dipping sauce on the side.
