Foryoueats: Easy Vegetable Pancakes Recipe

Name: Foryoueats: Easy Vegetable Pancakes Recipe
Total time: 35 min
Ingredients: For the Dipping Sauce:; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 2 teaspoons sesame oil; For the Pancakes:; 100 grams (3.5 ounces; 2/3 cup) all-purpose flour; 50 grams (1.75 ounces; 1/3 cup) whole wheat, rice, roasted rice, or chickpea flour (see note); 1/2 teaspoon (2g) Diamond Crystal kosher salt plus more for seasoning; if using table salt, use half as much by volume; 1/4 teaspoon baking powder; 1 large egg, straight from the fridge; 1 tablespoon (17g) doubanjiang or other fermented bean paste (see note); 1 clove garlic, minced; 2/3 cup (160 ml) ice-cold water, plus more as needed (see note); 6 ounces salted green cabbage (about 1 1/4 cups; 168g from 1/4 head of cabbage) or kimchi, roughly chopped (see note); 1 small carrot (about 2 ounces; 60g), peeled and grated on large holes of box grater; 2 scallions (about 1 ounce; 30g), thinly sliced; 1/2 cup (120ml) vegetable oil for frying, plus extra as needed

foryoueats.com

This easy vegetable pancake recipe combines a savory blend of green cabbage, carrot, and scallions with a crispy outer layer and tender inside. Paired with a tangy dipping sauce made from soy sauce,...

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Ingredients

For the Dipping Sauce:
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sesame oil
For the Pancakes:
100 grams (3.5 ounces; 2/3 cup) all-purpose flour
50 grams (1.75 ounces; 1/3 cup) whole wheat, rice, roasted rice, or chickpea flour (see note)
1/2 teaspoon (2g) Diamond Crystal kosher salt plus more for seasoning; if using table salt, use half as much by volume
1/4 teaspoon baking powder
1 large egg, straight from the fridge
1 tablespoon (17g) doubanjiang or other fermented bean paste (see note)
1 clove garlic, minced
2/3 cup (160 ml) ice-cold water, plus more as needed (see note)
6 ounces salted green cabbage (about 1 1/4 cups; 168g from 1/4 head of cabbage) or kimchi, roughly chopped (see note)
1 small carrot (about 2 ounces; 60g), peeled and grated on large holes of box grater
2 scallions (about 1 ounce; 30g), thinly sliced
1/2 cup (120ml) vegetable oil for frying, plus extra as needed