Zucchini-Cabbage Pancake (egg-free!)

Inspired by my love for bings (chinese pancakes) and pajeons (korean pancake), these pancakes have the perfect cronch and are simple to make with your fridge veggies of choice, just swap out ~1.5-2 cups of your chopped veggies of choice in place of the zucchini and cabbage I used! Zucchini, carrots, onions, scallions, cabbage, and sweet potato have been some of my faves

This version uses baking powder instead of eggs to give this pancake some lift bc the struggle for eggs is real 🥲 (and makes it vegan friendly!)

ɪ ᴜꜱᴇᴅ:

• 4 savoy cabbage leaves, thinly sliced
• 1 medium zucchini, cut into matchsticks
• 1 scallion, thinly sliced
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp gochugaru
• 1/2 tsp salt
• 3/4 cup water
• dash of white pepper
• roasted white sesame seeds
• soy sauce
• rice vinegar

To make:

• Mix together the flour, cornstarch, baking powder, gochugaru, salt, and white pepper. Add in water and stir until the batter is smooth
• Add in your veggies of choice and let the mixture sit for ~10 minutes. The batter should be thick enough that each piece of vegetable is well-coated. If it looks dry, mix in another 1-2 tbsp of water
• Heat up neutral oil in a pan over medium heat, there should be enough oil to thinly coat the bottom of the pan
• Add batter to the pan and top each pancake with some roasted sesame seeds. Pan fry the first side until you can see the pancake start to cook through and the bottom is golden-brown, ~4-5 minutes
• Flip and pan-fry the second side for ~2-3 minutes until it’s a light brown
• Repeat until all the batter is used up, adding more oil as needed
• Serve with dipping sauce of choice! I enjoy a tangy mixture of rice vinegar and soy sauce
• Any leftovers freeze really well and can be easily reheated in the oven or air fryer!