1 cup all-purpose flour
1/2 cup cornstarch
1/2 tsp baking powder
1 tsp salt
1 tsp sugar
1 1/2 cups water
1 cup shredded zucchini
1 cup shredded carrot
1/2 cup chopped scallions
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 tsp grated fresh ginger
1/4 cup vegetable oil
Soy sauce and rice vinegar, for serving
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and sugar.
Add the water and whisk until the batter is smooth.
Add the zucchini, carrot, scallions, cilantro, garlic, and ginger to the batter and stir until everything is well combined.
Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons of oil and swirl to coat the pan.
Scoop 1/4 cup of batter for each pancake and pour it onto the skillet. Flatten the pancake slightly with a spatula.
Cook for 2-3 minutes on each side, or until the pancake is golden brown and crisp.
Repeat with the remaining batter, adding more oil as needed.
Serve hot with soy sauce and rice vinegar for dipping. Enjoy your delicious vegan Yachaejeon!

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