Vegetable Pancake(야채부침게)

There is a Korean saying that cook pan cakes when it rains. I am not sure why but I guess when it rains we don't have much thing to do inside so make yummy foods and enjoy together to stay insidde, maybe? Anyway when it rains my kids ask me to cook it.

Ingredients

any vegetable such as potato, onion, carrot, spring onion, courgette( cut in thin stripes)

seafood such as squid, prawn

oil

batter
1 flour,
1 cup of liquid made of any of combination of water,egg and any juice you like
salt to your taste

Instruction

Put the batter ingredient in a mixing bowl and whisk quickly. It should runny like crepe batter. Add any ingredient in. Mix and season with salt if needed. Heat the frying pan on high and add oil. Put some batter on the pan and spread the batter evenly. Tip the batter over when the edge brown. Cook for another minute and serve it immediately.

Tips

- When you make the batter mix it quickly by a wire whisk or it gets lumpy.

- Cook the pancakes on high but not burning hot so you will have to adjust the heat while cooking.

- Korean pancakes tend to be less than 0.5 cm thick so try to make it as thin as you can manage to tip the pan cakes over.