by nieceboo
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nieceboo's Notes:
Expand2 cups all purpose flour Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 teaspoon pepper Ask a question about this ingredient
2 eggs Ask a question about this ingredient
2 cups water Ask a question about this ingredient
1 cup chopped mushrooms Ask a question about this ingredient
1 cup grated carrots Ask a question about this ingredient
1 cup julienne zucchini Ask a question about this ingredient
1 cup thinly slice green onion Ask a question about this ingredient
1/4 cup rice wine vinegar Ask a question about this ingredient
1/4 cup soy sauce Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
1 tablespoon toasted sesame seeds Ask a question about this ingredient
Make the dipping sauce by combining the soy sauce, rice wine vinegar, sugar, toasted sesame seeds and jalapenos. Mix until the sugar dissolves and set aside.
Ask a question about this stepCombine the flour, salt, pepper, eggs, and water. Mix until combined. Batter should be thin, if not add more water. Set aside and let the batter rest for at least 10 minutes.
Ask a question about this stepAdd the chopped or sliced mushrooms, carrots, zucchini, and green onions to the batter and stir until combined. Do not over mix.
Ask a question about this stepHeat a non-stick skillet with canola oil on high heat. When the oil is hot add about 1/2 cup of the mixture (or less if you want smaller pancakes) and quickly spread the mixture as thin as you can.
Ask a question about this stepCook until golden brown. Flip and cook the other side until golden brown. Serve with the sesame soy dipping sauce.
Ask a question about this stepI made this recipe the moment I saw it, but with half whole wheat flour and half unbleached all purpose. It was good, but it ended up kind of spongy like injera, but the ends were crepe-like. I kind of wish it looked like the photo more.
I also couldn't figure out how high to put the stove. All in all, it was still tasty and super easy.
Are these called pin dai tuk in Korean? There is a local restaurant that used to be owned by a Koren woman. Those savory pancakes were my favorite!!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
They are called Pajeon (not sure of the correct spelling). Thanks for the comment about the heat I will edit that step. A pretty high heat is necessary to get a slightly crisp, brown pancake. The edges usually end up more crisp than the center of the pancake. Glad you tried it out.