Korean vegetable pancakes

Type: Main course / Appetizer
Preparation time: 15 min
Cooking time: 15 to 20 min
Servings: 2 large pancakes

Ingredients

• 1 jar of organic Germline Wok Vegetables, well drained
• 200 g flour
• 1 egg
• 120 to 150 ml water
• 1 teaspoon salt
• Pepper
• 3 to 4 tablespoons oil

For the sauce

• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 teaspoon sugar or honey
• A little garlic or chili, optional

Preparation

1. Drain the vegetables thoroughly.
2. In a bowl, mix the flour, egg, salt, and pepper.
3. Add the water gradually until you have a batter slightly thicker than crepe batter.
4. Incorporate the vegetables and mix gently.
5. Heat a little oil in a frying pan.
6. Pour in half of the mixture and spread it out to form a pancake.
7. Cook for 4 to 5 minutes, until the bottom is well browned.
8. Flip the pancake and continue cooking for 3 to 4 minutes.
9. Repeat with the rest of the mixture.

Preparing the sauce

Mix the soy sauce, vinegar, and sugar or honey. Optionally add a little garlic or chili.

Tip

Serve the pancakes piping hot, cut into portions, with the sauce on the side.