Korean Crisp Vegetable Pancake (Pa Jun)

Ingredients

• 2 cups all-purpose flour
• 2 eggs, lightly beaten
• 1 tablespoon canola oil or other neutral oil (more as needed)
• 5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise
• 20 chives or 5 chopped scallions
• 1 medium carrot, peeled and grated
• 1 small yellow squash or green squash, trimmed and grated
• 1 tablespoon rice vinegar or white vinegar
• 3 tablespoons soy sauce
• 1 teaspoon sugar

Directions

1. 1

   In a medium bowl, mix flour, eggs and oil with 11/2 cups water until a smooth batter is formed. Stir scallion greens, chives, carrots, squash and shrimp, if using, into batter.

2. 2

   Place an 8- inch nonstick skillet over medium-high heat, then coat bottom with oil. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes. Turn heat to medium and cook until bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter.

3. 3

   As pancakes finish, remove them, and, if necessary, drain on paper towels. In a small bowl, mix together the vinegar, soy sauce and sugar. Cut pancakes into small triangles and serve with dipping sauce.