Korean Pachanga (vegetable Pancake)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 carrot
• 1 large leek
• 6 green onions
• 1 large zucchini
• 1 large yellow squash
• 2 fresh jalapeno peppers, diced
• salt
• pepper
• flour
• water

Recipe

• 1 start by cutting up all vegetables julienne style, about 2 inches in length.
• 2 in a small bowl mix flour and water together to form a thin paste.
• 3 no exact measurements for this, just a little thinner than pancake batter would be.
• 4 whisk until smooth.
• 5 add all vegetables and season with salt, pepper.
• 6 in a well greased nonstick skillet, drop mixture by large spoonfuls over medium/high heat.
• 7 pancakes should be about 5 inches in diameter.
• 8 cook on both sides until very browned.
• 9 serve with soy sauce for dipping and enjoy.