Vegetable Pancake (yachaejeon)
For dipping sauce
1. Combine 1 tbsp soy sauce, 2 tsp white vinegar, 1 tsp hot pepper flakes (optional) and 1 tsp toasted sesame seeds in a bowl and mix it well with a spoon. transfer it to a small bowl. set aside.
To make the batter
2. Combine 4 green onions cut into 1 inch long, 1/3 cup leek thinly sliced 1 inch long (optional), 3 ounces (1/2 cup) zucchini cut into matchsticks, 1 sliced green chilli pepper or jalapeno (optional), 3 ounces sliced onion, and 1/3 cup sweet potato in a bowl.
3. Add 3/4 cup all purpose flour / maida, 1/2 tsp kosher salt and 3/4 cup water. mix it well with a wooden spoon.
To make a pancake
4. Heat up a large non-stick skillet over medium high heat.you can use 12 inch non-stick skillet to make one big pancake, but if your skillet is small, you can work in batches to make smaller ones.
5. Add about 2 tbsp vegetable oil and swirl it around to coat the skillet evenly. add the batter to the skillet and spread it out evenly.
6. Turn down the heat to medium and put 1 sliced mushroom on top. gently press them in with a wooden spoon or spatula.
7. Cook for 4 to 5 minutes until the bottom turns crunchy light golden brown. grab the handle of the skillet and twirl it around so the pancake moves and is cooked evenly underneath.
8. Turn or flip over the pancake.
9. Increase the heat to medium high and add 1 to 2 tbsp of vegetable oil along the edges of the pancake. lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake.
10. Cook for 3 to 4 minutes until both sides turn light golden brown, occasionally pressing down with the spatula.
11. Flip it over one more time and cook for another 2 minutes.
12. Transfer it to a large plate and serve right away with the dipping sauce.
1. Total vegetables required is 2.5 to 3 cups.
2. You can use any mushroom (white, baby portobello or shiitake).