Korean Vegetable Pancakes

 @maxiskitchen

 

For Pancakes:

1 cup flour

½ tsp kosher salt

1 cup water

1 cup leek greens, sliced thin

½ cup carrot, grated

3 scallions, sliced in 1” pieces

½ cup red cabbage, sliced in thin 1” pieces

1 green chili, seeds removed sliced thin in 1” strips

2 tbs Avocado oil

 

For the sauce:

2 tbs soy sauce

1 tbs lemon juice

1 tsp water

1 tbs sesame oil

1 tsp sesame seeds

 

1.       Mix together the flour, salt, and water.

2.       Add the veggies and mix until combined.

3.       Mix together the ingredients for the sauce and set aside.

4.       Preheat a large pan over medium and add the avocado oil, scoop ¼ cup batter per pancake and flatten slightly with a spatula. Cook 2-3 minutes per side until golden brown and then place a plate lined with paper towel to remove excess oil.

5.       Dip in the sauce and enjoy.