Korean Pancakes (Pajeon)

Makes 3-4 pancakes

Ingredients

2 stalks of green onions

1/2 a zucchini

1/2 a carrot

1 cup all purpose flour

2 tbs cornstarch

1/2 tsp salt

1/2 tsp garlic powder

1 cup cold water

1 egg

Vegetable oil

1. Cut the green onions into long, large chunks, and then cut the zucchini into long strips. Grate the carrot using a box grater. Set aside.

2. In a bowl whisk the flour, cornstarch, salt and garlic powder. Create a well in the middle, add the egg and slowly whisk in the cold water. Stir until a batter forms.

3. Add the veggies into the batter. Mix.

4. In a small or medium-sized pan, add about 3 tbs of vegetable oil over high heat. Add some of the batter, until it covers the bottom of the pan. After the bottom has turned browned, flip the pancake. You may flip the pancake back again, to make it more crispy.

5. Cut your pancakes into small pieces. Enjoy with soy sauce or another dipping sauce!