- ½ cup all-purpose flour (can use gluten free measure for measure flour blend)
- ½ cup cornstarch
- ½ teaspoon baking powder
- 1 teaspoon sea salt
- 1 large egg
- ½ cup cold water
- ½ cup zucchini, thinly sliced
- 1 cup coarsely shredded carrot
- 1 cup chopped cabbage
- ½ cup diced red bell pepper
- 4 green onions, sliced in half lengthways, cut 2-3 inches long
- 1-2 teaspoons chili flakes
- Vegetable oil, for frying
- Asian sauces, for serving - I used spicy Korean BBQ and sriracha mayo sauces
- Chopped fresh chives, for serving
In a large mixing bowl, mix the first four ingredients (flour through salt). Add the egg, then gradually add the cold water; mix well until you get a smooth batter.
Add the mixed vegetables (zucchini, carrot, cabbage, and red bell pepper - or similar blend of vegetables equaling about 3 cups), green onions, and chili flakes. Mix to combine well.
On a non-stick electric griddle or frying pan, add some vegetable oil, and set to medium-high heat. Scoop ¼ cupfuls of the batter mixture onto the griddle. Spread out a little bit. Cook for 2-3 minutes on each side, or until golden and the batter is cooked through. Fry them in batches suitable to your cooking surface.
Drain the pancakes on paper towels as needed. Repeat the same procedure with the rest of the batter. Transfer the pancakes to a serving plate and serve warm with your favorite Asian sauces and fresh chopped chives.
- Yields: 4-6 servings
- Preparation Time: 20-30 minutes, depending on the number of pancakes you can cook simultaneously