Vegetable Potato Korean Style Pancakes

Vegetable Potato Korean Style Pancakes

Here is a quick and easy light meal. Perfect for any day of the week.

Pancake Batter
1/2 cup flour
1 Potato peeled and shredded
3/4 teaspoon salt
1/2 teaspoon baking powder
3/4 cup ice water
1 large egg
1/4 cup kimchi or other fermented substitute 
4 cups grated/chopped vegetables (I used carrots, kale, green pepper and spinach) 
4 scallions, sliced thin
2 Tablespoons oil

Dipping Sauce
3 Tablespoons soy sauce
2 teaspoons rice wine vinegar
1 teaspoon grated giner
1/2 teaspoon sesame oil

In a large bowl sift flour, salt and baking powder. In separate bowl combine potatoes, vegetables and three-quarters of the scallions, saving the rest for garnish. Whisk together water, kimchi and eggs and add to vegetable mixture. Add to dry ingredients and stir until combined.

Heat heavy skillet with oil. When hot, scoop about 1/4 cup of batter for each pancake. Cook until crispy on each side (about 3 minutes each.) Transfer to an oven safe platter and keep in warm oven while you cook the remaining pancakes.

Whisk together dipping sauce ingredients and serve on the side with the pancakes.