DIY Leftover Produce Korean Pancake
Ingredients
Pancake Batter
1/2 tbsp cornstarch
1/2 cup flour
1/2 cup water
3/4 tsp garlic powder
3/4 tsp onion powder
Pinch of salt & pepper
Pancake Ingredients
1 garlic clove
Protein of choice (ex: tofu, shrimp, chicken, etc.)
Green onions
Chinese chives (or just more green onions)
1/2 onion, sliced
3-4 mushrooms, sliced
Leafy greens (ex: spinach, bok choy, kale, etc.)
Instructions
Prepare the chopped veggie ingredients and set aside on a plate.
In a medium-sized bowl, combine batter ingredients. The mixture should be liquidy without any lumps, don’t overmix.
In a heated oiled pan, sauté the protein first until slightly cooked and set aside. Next, cook the veggie ingredients until and add the protein back into the plate.
Pour the pancake batter over the sauteed ingredients. Cook on one side for about 2-3 minutes, then flip the pancake to cook the other side.
Enjoy! Eat warn & serve with kimchi, chili oil crisp or Pancake Dipping Sauce.