Korean Pancake

This is an improvised version of the Pajeon (Korean Pancake). It serves well as an Hors d'Oeuvres or a side dish.

Ingredients:

1. 1 cup flour
2. 1 cup water
3. 1 egg
4. red pepper - sliced into thin strips
5. 1 small carrot - sliced into thin strips
6. 1 bunch of spring onion - sliced into thin strips
7. 1 clove minced garlic
8. 1/2 tbsp cooking oil
9. salt & pepper to taste

Dipping Sauce:

1. 2 tbsp soya sauce
2. 1/2 tbsp white vinegar
3. 1 tbsp sesame seed oil
4. 1 tsp lightly roasted sesame seed
5. 1 stalk of minced spring onion

Method:

1. In a large bowl add together flour, water and egg and mix to a smooth thin consistency.
2. Add sliced red pepper, carrots, spring onions, and minced garlic into the smooth batter, then season as required and mix well.
3. Heat up pan and pour in cooking oil.
4. Pour pancake mix into pan and let batter cover the surface of pan well, using a spatula to scatter the vegetables which might be clumped together evenly on batter. Let cook for 5-8 minutes.
5. Flip pancake over to the other side and cook for another 5-8 minutes, making sure the underside is well cooked using a spatula to lightly press pancake down.
6. Cook and alternate sides until pancake is lightly browned and crispy.
7. Serve hot with dipping sauce.