Korean Vegetable Pancake Recipe | yachaejeon | Pajeon | Vegetarian Breakfast Recipe | Eggless
Hi, this is Rekha Kakkar from Mytastycurry
Welcome to My Kitchen and My Channel.
In today’s episode I am going to show you very easy
vegetable pancake recipe
This is inspired from Korean Vegetable Pancakes
known as yachaejeon
So Korean Pancakes otherwise contains egg
but I am making it without egg
so this is going to be totally egg free- egg less recipe
So, first of all let’s start making
this Soy-sauce dip for it
For making this dipping sauce first of all
I have taken grated ginger in a bowl,
and to that I have added soy sauce,
little bit of red wine vinegar,
if you do not have red vine vinegar
you can always use rice vinegar or
after that I have added Sesame oil,
some red chili flakes,
and sesame seed to it.
I am going to mix it nicely and keep it aside
to mingle the flavors.
After that for making pancakes I am going to
prepare vegetables for it.
I have taken a zucchini
and cut it into thin stripes like this.
While picking zucchini for it, take care that
it should be raw and tender.
Small size are the best one so that
so that they cook well while you are making pancakes.
So, I have sliced the zucchini into thin stripes like this
and I am going to keep them aside in a big bowl
After that I am going to cut spring onions likewise
I have cut spring onion into thin slice, like this
Take care to use green stem part of it, along with the
green onion, I have added green stems also
that will make it more flavorful
so after this I am going to put this in the
same zucchini bowl
In this bowl I am also adding green chilies,
which are chopped
Finely chopped green coriander
and I am going to mix them all together.
Lets keep this vegetables aside and make pancake batter
For making pancake batter, I have taken all-purpose flour
or white maida, to this I am adding
salt as per taste
and some baking soda to make it fluffier
now I am going to mix all these dry ingredients
and after that I am going to make a batter for it
add little amount of water at a time to make
a pancake batter like this.
And now its time to add the chopped vegetables or
Mix everything well,
making sure that there are no lumps remaining in the batter.
Now, the batter is mixed nicely
and finally I am going to sprinkle some sesame seed
for the crunch in pancakes.
So, keep this batter aside and I am taking a non-stick
pan to cook the pancakes.
A good non-stick pan helps here because that will
prevent the sticking of the pancakes over the bottom.
So, when the oil is hot I am going to take a big spoon of
this pancake batter and I am going to spread it.
When you spread the pancake batter make sure that
layer is thick because the Korean pancakes are always
little fluffy and thick and these taste better like that
So, now I am going to allow it to cook for 5-6 mins
over low heat.
After 5 minutes I am going to flip it
take care to keep the heat towards low side
because we want them crunchy outside and soft inside
and at the same time we want all vegetables to cook
You can use oil as required,
while cooking take care to
just press them lightly in between so that
these are cooked from all the sides.
Nothing should remain raw here.
So, likewise I have prepared all my vegetable pancakes
and I am going to enjoy them.
For serving, I am going to place the pancakes in a plate
and sprinkle some sesame seeds
Also you can add some sriracha sauce for some spicy kick.
So without any delay I am going to dig into pancakes
and going to enjoy these with soy sauce dip.
I hope you enjoyed watching this recipe and will
give this a try in your kitchens as well.
If you like this recipe, do like it, comment,
subscribe to my channel.
I will see you with another recipe in the next episode