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Easy
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15 minutes
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2 servings
Who said pancakes have to be sweet! This Korean veggie pancake recipe is one of my all-time favorites.
INGREDIENTS: 
- 1 small carrot
- 3 asparagus
- 1 small bunch of shallots
- 3 courgette flowers
PANCAKE BATTER INGREDIENTS:
- 1 cup whole-wheat flour (wheat flour, gluten-free flour, or chickpea flour can also be used)
- 1 teaspoon paprika (optional)
- 1 teaspoon of baking soda
- salt and pepper to taste
- 1 cup of warm water
PREPARATION 
Step 1. Wash and thinly slice the vegetables. To put aside
Step 2. In a large bowl, add flour, paprika, baking soda, salt, pepper and water. Mix well until it reaches the consistency of a thick batter.
Step 3. Stir the vegetables into the batter until evenly coated.
Step 4. In a frying pan, add vegetable oil and pour the batter, spreading it well over the pan and making it as thin as possible (help yourself with a spoon).
Step 5. Cook for about 4-5 minutes on medium heat. Then, with a large plate, turn the pan over and put the pancake back on the pan and cook for another 3 minutes.
Step 6. Cut the pancake into small squares, prepare the soy sauce and enjoy.
