As my kid is a picky eater I try some or other way to feed her more vegetables. Last time I prepared potato pancakes / Gamjajeon and my kid liked them very much. So now I prepared Korean Vegetable pancake / Yachaejeon which is also an Korean pancake.Sometime I feel that I climbed the Everest when I made my kid eat healthy food. May be not only me, all the mothers feel the same I think. She told me they were nice. Not only my kid, but I too love these pancakes.
These pancakes are very easy to prepare. We can also add butter milk to make the batter. Next time I want to prepare these pancakes using multi grain wheat flour to make them more healthy. We can also add french beans, and Asian chives .
Yield: 6
Prep Time: 15 min
Cook Time : 20 min.
Ingredients:
- All purpose flour - 1 cup
- Water - 1.5 cup
- Green onion - 10
- Carrot - 1
- Medium size Potato - 1
- Onion - 1/2 (optional)
- Zucchini - 1/2 cup ( I did have in hand so I skipped it)
- Cabbage - 1/4 cup
- Salt to taste
- Pepper to taste
- Red chilli flakes - 1/2 tsp (optional)
Method:
- Chop all the veggies lengthwise like long thin strips.
- Mix flour, water, salt and pepper and mix. Now add chopped veggies to the batter.
- Heat a pan, put oil and spread the vegetable batter and fry until it turn golden brown.
- Flip to another side and press it down with a spoon and fry till crisp. (I fried them soft for my kid)
- Serve with soy dipping sauce or sauce of your choice.
- For soy dipping sauce mix vinegar, soy sauce and sesame seeds.
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