KoreanStyle Vegetable Pancakes Smaller Portion

Ingredients:

• 60 grams all-purpose flour
• 120 milliliters cold water
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ginger powder
• 1/2 red bell pepper, thinly sliced
• 1/2 carrot, grated
• 1/2 zucchini, grated
• 2 green onions, sliced
• Vegetable oil for frying

Optional Dipping Sauce:

• 1 tablespoon soy sauce
• 1/2 tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon honey or maple syrup
• 1/4 teaspoon sesame seeds, for garnish

Instructions:

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. 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. Add the prepared vegetables to the batter and mix well until all the vegetables are coated.
4. Heat a non-stick skillet or frying pan over medium heat and add a thin layer of vegetable oil.
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. Transfer the cooked pancakes to a paper towel-lined plate to remove any excess oil.
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. Serve the Korean-style Vegetable Pancakes hot, with the dipping sauce on the side. Sprinkle with sesame seeds for an extra touch of flavor.

Enjoy your delicious and quick Korean-style Vegetable Pancakes in a smaller portion! The pancakes should still have the same savory and slightly tangy flavor profile. Let me know if you have any other questions or if there's anything else I can help you with!