KoreanStyle Vegetable Pancakes Smaller Portion

Instrucciones

1. 1

   In a mixing bowl, whisk together the all-purpose flour, cold water, salt, black pepper, garlic powder, onion powder, and ginger powder until you have a smooth batter. Let it rest for 5 minutes.

2. 2

   Meanwhile, prepare the vegetables. Thinly slice half of the red bell pepper, grate half of the carrot and half of the zucchini, and slice the green onions.

3. 3

   Add the prepared vegetables to the batter and mix well until all the vegetables are coated.

4. 4

   Heat a non-stick skillet or frying pan over medium heat and add a thin layer of vegetable oil.

5. 5

   Drop 30 milliliter portions of the vegetable batter onto the skillet, spreading them gently to form smaller round pancakes. Cook for 2-3 minutes on each side until golden brown and crispy.

6. 6

   Transfer the cooked pancakes to a paper towel-lined plate to remove any excess oil.

7. 7

   In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey (or maple syrup) to make the optional dipping sauce.

8. 8

   Serve the Korean-style Vegetable Pancakes hot, with the dipping sauce on the side. Sprinkle with sesame seeds for an extra touch of flavor.