I eat quite a lot of vegetables and there are always some leftover, half onion, several mushrooms, a quarter of cabbage, or one tomato, etc. Usually I would make fried mixed vegetable and finish off all of them in one go, sometimes I would also make vegetables pancake for breakfast. This recipe is inspired by Korean vegetable pancake, Yachaejeon. But my way of making the batter is a little different and I don’t really care what vegetables in the pancake.
Mushrooms, about 200g, sliced;
Potato, about 130g, shredded to slim sticks;
Onion, 30g, sliced;
Courgette, about 250g, cut to slim sticks;
A bunch of spring onion, about 20g, cut to about 2 inches long;
Garlic, 3 cloves, minced;
Water, 3/4 cup;
All-purpose flour, 2 cups;
Aged black vinegar, 2tbsp;
Light soy sauce, 2tbsp;
A pinch of powdered dry red chili (optional).