Pancake Day

March 3, 2014 § 4 Comments

Happy Pancake Day or Fat Tuesday. In Brazil and many other countries, people are getting ready for 40 days of lent as they are almost done with Carnaval festivities.

When I lived in France, I looked forward to a day of eating pancakes —  some say tradition was to use all the eggs and butter in the house before lent season. Today’s post, recipe and photos comes from the Hooper family. Thank you Mary, Jillian and Phillip for sharing this great recipe. This is a delicious healthy recipe that can go into lent season without the guilt!

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Korean Vegetable Pancakes (Panjun)

These Korean inspired pancakes are filled with shredded, local, colorful, seasonal vegetables, pan fried and

served with a garlicky semi sweet sesame soy dipping sauce.

We have learned some basics of Korean cooking from Camp MuJiGae, a Korean culture camp in Albany,

NY which, as Korean adoptees, we have been fortunate enough to attend since we were toddlers.

Today we are sharing this family recipe we adopted with participants of the Center for Disability Services

where we volunteer as a part of the Youth Volunteer program.

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Crispy on the outside, tender on the inside, one of the most adaptable, simplest, and good for all age groups

Korean recipe is Panjun, Korean pancakes.

Here is how we like this Korean comfort food:

Pancakes:

2 cups unbleached all purpose flour

1 ½ tsp sea salt

1 ½ cups water

1 egg

4 cups of shredded or julienne style vegetables. (use what you like)

We used local grown vegetables purchased from the Honest Weight Food Co-Op- yellow zucchini, green

zucchini, carrots, shallots, scallions, and new potatoes.

We used a food processor to shred the vegetables.

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Dipping sauce:

½ – ¾ cups low sodium soy sauce

½ cup water

2 tbs rice vinegar

2 tbs honey

2 tbs sesame oil

2 cloves minced garlic

2 tbs sesame seeds

¼ tsp crushed red pepper flakes

¼ cup green onions/scallions

Heat a skillet and add cooking oil or spray to coat the pan. Ladle batter into the pan and fry 4-5 minutes per

side until golden brown and crispy on both sides.

Serve warm with dipping sauce.

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Reapeat!

Makes 4 large or 8 small pancakes.

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