Veggie-Loaded Pan-Fried Pancake (Chae-Soe Ya-Chae-Jeon)
Transform Leftover Veggies into Delicious Pan-Fried Pancakes!
A delightful and savory pancake made by gathering those little bits of leftover vegetables from your fridge. It’s a fantastic way to use up odds and ends, perfect as a snack for kids or a simple accompaniment to drinks! ^^
Main Ingredients
- 1/3 zucchini
- 1 small onion
- A little carrot (about 1/4 piece)
- 4 strips bacon
Batter Ingredients
- 1 cup pancake mix (about 100g)
- About 1/2 cup water (100ml), adjust for consistency
- A pinch of salt
- A pinch of black pepper
- 1 cup pancake mix (about 100g)
- About 1/2 cup water (100ml), adjust for consistency
- A pinch of salt
- A pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Wash the zucchini, remove the seedy core, and julienne it thinly. Peel and thinly julienne the onion. Wash the carrot, peel it, and julienne it thinly. Cut the bacon into thin strips about 2-3 cm long. If you have other leftover vegetables in your fridge (like bell peppers, mushrooms, etc.), feel free to julienne and add them for an even richer flavor!
Step 2
In a large bowl, add 1 cup of pancake mix. Then, add all the julienned zucchini, onion, carrot, and bacon. Sprinkle in a pinch of salt and a pinch of black pepper, and mix everything together in preparation for the batter.
Step 3
Start by adding about 1/2 cup (100ml) of water. Use chopsticks or a spatula to mix well and achieve the desired batter consistency. If it’s too watery, it won’t be crispy, and if it’s too thick, it will be difficult to cook. Aim for a consistency where the batter holds its shape when scooped with a spoonful onto the pan. Add more water little by little if needed to adjust.
Step 4
Heat a frying pan over medium heat, and generously add cooking oil. Once the oil is sufficiently hot, scoop the batter by the spoonful and place it onto the pan. Try to make them relatively thin and round for even cooking.
Step 5
Be careful to prevent the batter from sticking to the pan. Once the bottom side is golden brown and cooked, flip it over and cook the other side until evenly browned. The key is to fry it until it’s wonderfully crispy, almost like deep-frying. You can add a little more oil as needed during cooking to enhance the crispiness.
Step 6
Once the veggie pancakes are crispy and golden brown on both sides, arrange them beautifully on a plate. They are incredibly savory and delicious when enjoyed warm! Serving them with a dipping sauce made from soy sauce, vinegar, and a touch of chili powder is also a great option. ^^
