Crispy and golden veggie-filled pancakes come together in minutes with a simple batter. Stir fry and serve with sesame-soy dipping sauce. These pancakes offer the perfect Korean balance of delicious toppings and fresh vegetables that are hearty and banchan-ready any night of the week. I used one carrot, one zucchini, and half a red capsicum, but the best part about these pancakes is making them with the veggies of your choice! I think a little texture is better for these pancakes, so it would be best if you julienned at least some of them (and crumble the others).
This recipe is in Eat Well Magazine 61.
Post Korean pancakes appeared first WellBeing Magazine.
