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May's Korean veggie pancakes

Thin, crisp pancakes made with ice-cold batter, served with a soy and vinegar dipping sauce.

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The pancakes we fry alongside the kimchi class, mixed to order with whatever vegetables are in the kitchen. Cold water restricts gluten development for a much crispier finish, so keep the batter thin and the centre of each pancake thinner still.

Method

  • 1
    Dry mix. In a large bowl, whisk flour, starch (tapioca or corn), baking powder, and garlic powder.
  • 2
    The chill factor. Gradually whisk in ice-cold water until the batter is smooth but thin (like crepe batter or melted ice cream).
  • 3
    Fold. Stir in sliced scallions, chopped kimchi, onions, carrots (shredded) or seafood (shrimp/squid) until well-coated.
  • 4
    Heat. To shallow fry, heat 3TB of vegetable oil in a non-stick skillet over medium-high heat.
  • 5
    Pour. Spread batter into a thin, even layer. Keep the centre thin for maximum crunch.
  • 6
    Sizzle. Cook 3–4 mins until the bottom is deep gold and crispy.
  • 7
    Flip. Flip and cook 2–3 mins more. Add a splash of oil to the edges for extra crispiness.
  • 8
    Dipping sauce. Add the soy sauce, vinegar, sesame oil, sugar, sesame seeds and chilli flakes together and mix. Serve with pancakes.
  • Serves
    2 to 3 pancakes
  • Time
    20 minutes

Ingredients

The batter

  • 80 g flour
  • 20 g tapioca, corn or potato starch
  • 1tsp garlic powder
  • 1tsp baking powder
  • 150 ml very cold water
  • Veggie choice - sliced onions, shredded carrots, thinly sliced spring onions, zucchini, kimchi, meat (thinly sliced)

Dipping sauce

  • 3 tablespoons soy sauce
  • 1TB rice wine vinegar/apple cider/white wine vinegar
  • 1TB sesame oil
  • 1tsp Sugar
  • ½ tsp sesame seeds
  • ½ tsp or more of chilli flakes

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