Maangchi Vegetable Pancake Food

VEGETABLE PANCAKES

Vegetable Pancakes image

Make and share this Vegetable Pancakes recipe from Food.com.

Provided by JoJoStar

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup milk
1 cup grated carrot
1 cup grated zucchini
2 green onions, sliced
2 tablespoons oil

Steps:

in a mixing bowl stir together the flour, baking powder, salt and pepper.
In another bowl, beat together the egg, milk,carrots , zucchini, and onions.
Add this to the dry ingredients and stir until combined.
Using a large skillet, heat 1 tablespoon of oil over medium heat.
Pour the batter by tablespoons into the pan, making a few pancakes at a time.
Cook about 2 minutes on each side and golden brown.
Add the remaining oil to the pan as needed.
Serve immediately.

Nutrition Facts : Calories 83, Fat 4.5, SaturatedFat 0.8, Cholesterol 24.3, Sodium 193.7, Carbohydrate 8.8, Fiber 0.9, Sugar 1.3, Protein 2.2

VEGAN PAJEON 파전 (KOREAN SCALLION/GREEN ONION PANCAKES)

Vegan Pajeon 파전 (Korean Scallion/Green Onion Pancakes) image

Pajeon, which literally translates to green onion/scallion pancakes, are Korean pancakes that can easily be customised to your liking. For my version, I drew inspiration from Haemul Pajeon which are Seafood and Green Onion Pancakes. But of course since this is a vegan pajeon, I used king oyster mushrooms to mimic the texture of squid since it has a rubbery texture. I also added some extra vegetables such as carrot and onion for that extra crunch. I also made my own dipping sauce to pair with this vegan jeon or pancake.

Provided by Jeeca

Categories Appetizer Main Course Side Dish Snack Starters

Time 30m

Number Of Ingredients 16

Ingredients

1 cup all purpose flour (, 130g)
1/2 tbsp baking powder
3 tbsp corn starch (or potato starch, 27g)
1 tsp salt (or black salt (kala namak), see notes)
1/4 tsp turmeric powder (optional for colour)
1 cup room temperature water (, plus additional 2-4 tbsp water to adjust consistency)
1 1/2 tbsp sesame oil
1 small white onion (sliced)
1 small carrot (peeled and thinly julienned)
1 bunch scallions or green onions (ends removed and sliced)
2 large king oyster mushrooms (halved then thinly sliced (see notes))
2 green chiles or japaleños (thinly sliced (optional for heat))
Neutral oil (for cooking)
Homemade dipping sauce
Vegan kimchi
Sundubu Jjigae (or Korean Soft Tofu Stew)

Steps:

You can check out the a complete step-by-step on how to make the pajeon in the photos above or in the video below.

Nutrition Facts : Calories 393 kcal, Carbohydrate 65 g, Protein 7 g, Fat 11 g, SaturatedFat 2 g, Sodium 1502 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving

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