[RECIPE] Vegetable Pancakes

🥬Ingredients
+ 1 cup of julienned vegetable:
- Carrot
- Spring onion, green part
- Onion
- Zucchini
+ Shiitake mushrooms, sliced
+ ¾ cup all purpose flour
+ ¾ cup water
+ ½ tsp salt, more to taste
+ ¼ tsp baking powder
+ Sauce
- 2 tsp vinegar
- 1 tsp toasted sesame
- ½ tsp Korean chili flakes,
more or less depends on your
preference

🥢Steps
1. In a bowl, toss all vegetables together, except mushrooms.
2. Add flour, salt and baking powder, toss evenly. Add water and stir until all vegetables are coated with flour mixture.
3. Heat up 1 tbsp of oil in a non-stick pan. Spread the pancake mixture evenly on the
pan, as thin as possible. Place mushrooms slices on top. If your pan is small, make 2-3 pancakes instead of one big pancake.
4. Pan fry the pancake over low heat until no more runny mixture. Flip the pancake and fry for another 3 minutes. You may need to fry the other side again to make sure both sides are browned and crispy.
5. Once done, transfer to a plate. Combine the sauce ingredients in a saucer and servetogether. Enjoy!