Korean Pancakes

Pancakes come in all shapes and sizes, even savory!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

- 1/2 of a Medium Sweet Potato, julienned

- 1/2 pf a Medium Zucchini, julienned

- 1/2 of a Large Leek (the light green part only), julienned

- 4 Shitake Mushrooms, sliced

- 12 oz. Can of Garbanzo Beans

- 1 Tbsp. Miso Paste

- 1 Tbsp. Tamari

- 1 Cup All Purpose Flour

- 1 Tsp. Baking Powder

- 2 cups + 1/4 cup water (keep separate)

- Oil for Cooking

Instructions

1. Open the can of garbanzo beans and strain the excess liquid. Set aside.

2. Next, cut the vegetables. You can reserve the other half of the potato, zucchini, and leek for another batch - or use them in a stir fry! Make sure to cut the vegetables into julienne or small slices. This will allow it to cook all the way through. Place all the cut vegetables into a large mixing bowl.

3. In a small bowl, mix together the tamari, miso paste, and 1/4 cup of water. Be sure to mix well - or until the miso paste has dissolved. Pour the mixture into the bowl with the vegetables. Fold or mix the vegetables into the miso mixture. Now add in the garbanzo beans, and continue to mix.

4. Into the bowl, add the flour, baking powder, and remaining cups of water. Continue to fold and mix so that all the ingredients are coated in the batter.

5. In a small of medium sized frying pan, heat about 1-2 tbsp. of oil on medium heat. Using a ladle, scoop out the batter vegetable mix and spread it into the pan evenly. Continue to cook for about 2-3 minutes, gently moving the pan in circular motions to move the batter around to cook evenly.

6. Check the underside of the pancake by lifting part of an edge. Once it is golden brown, flip the pancake over and repeat step 5. When the pancake is golden brown, remove it from the pan and serve!