So, you've read the title, seen the photo, and perhaps the video too. But you're probably asking yourself what is a Korean pancake? This Korean pancake recipe delightfully combines several vegetables, making for a fun new finger food your kids will love! I've also tried omitting the egg making it a vegan dish. It changes the consistency slightly, but I'm still torn about which version I like best!
I know, it’s a little different, but that’s the point! Let’s face it, if it were up to our kids, they’d eat the same three or four foods every day. It’s up to us to bring them out of their comfort zone and show them that new = fun! And with the ability to cut the pancakes into shapes, you make them fun as well as easy to eat. I have a heart-shaped pan I use for recipes just like this. The hearts never fail to put a smile on my toddlers’ faces. Remember, different is important! Like I always say, it’s not weird unless you make it weird. For instance, my kids love sardines on toast. Is that weird? Not to them!
Now, let’s have a look at those ingredients
Recipe
Ingredients
- 1 c. all purpose flour
- 1 egg optional
- ¾ c. water add more water if you'd like lighter pancakes
- 1 tsp. seasoned salt
- 1 carrot julienned or shredded
- ½ a large potato cut very thinly, or used thawed hashbrowns
- ½ red pepper seeded and sliced julienne, cut in 2-inch sections.
- 1 zucchini sliced julienne, cut in 2-inch sections
- 3 small stalks bunches green onions cut in half-inch sections
Instructions
- Prepare you vegetables in thin slices or use a julienne peeler, set aside.
- In a large bowl, combine flour, water, egg, seasoned salt, and pepper.
- Add zucchini, green onions, potato, carrots and bell pepper, combine until well incorporated.
- If you feel the mixture is too thick, add a little water.
- This will all depend if you enjoy a thicker or lighter pancake.
- In a square pan, add olive oil and allow to heat. Add a THIN layer of batter and brown on both sides. Enjoy with a side of ponzu sauce.
And lastly, how to prepare your kids’ new favorite meal, Korean pancakes!
First, prep all your veggies. Slice them into thin, 2-inch strips and set aside. I used this peeler to make life easy. It works on most veggies, but didn't work very well on potatoes, so use thawed frozen hashbrowns! Next, in a large bowl, mix the flour, water, egg, and salt. After that, add the potatoes you can also use thawed hash browns. Once that’s done, mix all the veggies you prepared into the batter. If you think the batter is a tad too thick, just add a little more water and mix well.
But wait, what is Pompeian olive oil? We all know olive oil is great for frying. As long as you don’t overheat, its antioxidants and high levels of oleic acid keep it from losing its nutritional value. This makes it the healthier choice for you and your family.
But even better is Pompeian olive oil! It’s Non-GMO Project verified, and it has the USDA Quality Monitored Seal. This stuff checks all the boxes for quality assurance and nutritional value. Not to mention it gives you peace of mind, knowing that you’re giving your family the best! Give Pompeian olive oil a try today!
And be sure to try my Korean pancake recipe! It’s the fun new meal your kids will ask for again and again!
Thank you Pompeian for sponsoring this post. If you decide to make a purchase through the affiliate link, Amazon will pay me a very small commission for it.
Ingredients
- 1 c. all purpose flour
- 1 egg optional
- ¾ c. water add more water if you'd like lighter pancakes
- 1 tsp. seasoned salt
- 1 carrot julienned or shredded
- ½ a large potato cut very thinly, or used thawed hashbrowns
- ½ red pepper seeded and sliced julienne, cut in 2-inch sections.
- 1 zucchini sliced julienne, cut in 2-inch sections
- 3 small stalks bunches green onions cut in half-inch sections
Instructions
- Prepare you vegetables in thin slices or use a julienne peeler, set aside.
- In a large bowl, combine flour, water, egg, seasoned salt, and pepper.
- Add zucchini, green onions, potato, carrots and bell pepper, combine until well incorporated.
- If you feel the mixture is too thick, add a little water.
- This will all depend if you enjoy a thicker or lighter pancake.
- In a square pan, add olive oil and allow to heat. Add a THIN layer of batter and brown on both sides. Enjoy with a side of ponzu sauce.
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