In this post, we’re introducing a delightful Korean dish called yachaejeon, also known as vegetable pancakes. Unlike traditional breakfast pancakes, these savory delights are made with a variety of vegetables. Feel free to customize the recipe to suit your taste by adding or omitting ingredients.
Vegetable pancakes boast a nutritious profile with a medley of vegetables like chives, leeks, pumpkin, and more, providing essential vitamins and minerals. The incorporation of whole-grain flour adds fiber, promoting digestive health, while the use of minimal oil for frying keeps the dish relatively low in saturated fats. Additionally, these pancakes can be customized with various veggies, offering a versatile way to enhance your nutrient intake.
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Ingredients for Vegetable Pancakes
- 4 chives
- 1/3 cup sliced leeks (optional)
- 1/2 cup chopped stewed pumpkin
- 1 green pepper (optional)
- 1/2 onion
- 1/4 cup sliced potatoes
- 1/4 cup sliced carrots
- 1 mushroom
- 3/4 cups flour
- 3/4 cup water
- 1/2 teaspoon salt
- Frying oil as needed
Preparation of Vegetable Pancakes
First, prepare the vegetables for the pancakes by slicing mushrooms and other veggies thinly. You can also use a coarse grater for a different texture.
How to Make Vegetable Pancakes:
- Mixing Vegetables and Batter: Combine chives, zucchini, onions, potatoes, carrots, and optional green peppers and leeks in a large bowl. Add flour, salt, and water, then mix thoroughly with a wooden spoon.
- Heating the Pan: Heat a large non-stick pan over a gas flame. If using a smaller pan, you can make several smaller pancakes.
- Pouring Batter and Adding Mushrooms: Pour two spoons of oil into the pan, ensuring even coverage. Spread the batter evenly, then place sliced mushrooms on top, pressing lightly with a wooden spoon.
- Frying and Flipping: After 4-5 minutes, when one side is golden, flip the vegetable pancake. Add more oil if needed, and tilt the pan to spread it. Cook until both sides are golden.
- Serving: Transfer the vegetable pancake to a plate and serve with your preferred sauce.
Vegetable Pancake Sauce
You can serve these pancakes with ketchup or any desired sauce. For an authentic Korean touch, prepare a sauce by mixing a spoonful of soy sauce with two teaspoons of vinegar, a pinch of salt, and a dash of sesame.
Enjoy your homemade vegetable pancakes, yachaejeon!
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[…] Learn how to make Vegetable Pancakes. […]