Korean Pachanga (Vegetable Pancake) Recipe

Name: Korean Pachanga (Vegetable Pancake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 carrot; 1 large leek; 6 green onions; 1 large zucchini; 1 large yellow squash; 2 fresh jalapeno peppers, diced; salt; pepper; flour; water

Servings: persons

1
Start by cutting up all vegetables julienne style, about 2 inches in length.
2
In a small bowl mix flour and water together to form a thin paste.
3
No exact measurements for this, just a little thinner than pancake batter would be.
4
Whisk until smooth.
5
Add all vegetables and season with salt, pepper.
6
In a well greased nonstick skillet, drop mixture by large spoonfuls over medium/high heat.
7
Pancakes should be about 5 inches in diameter.
8
Cook on both sides until very browned.
9
Serve with soy sauce for dipping and enjoy.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 carrot, 1 large leek, 6 green onions, 1 large zucchini, and more.

Yes, Korean Pachanga (Vegetable Pancake) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Korean Pachanga (Vegetable Pancake)

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