Korean veggie pancake

KOREAN (inspired) VEGGIE PANCAKE 🥕🥞The perfect pantry recipe and to use up your left over veg! my pancake was a little on the thick side, so i would advise using the biggest frying pan you have or make 2 smaller pancakes.

INGREDIENTS
- 1 cup plain white flour (120g)
- 1 cup water (230g)
- 2 roughly chopped spring onions
- 2 tbsp kimchi + a bit of juice!!
- 500g of whatever veg you have chop them up, if you have tough veg you can blanche them in boiling water for a few mins
- pinch of salt
- pinch of chili flakes
- 1tsp garlic powder
- 3 tbsp olive/veg oil
- soy sauce for dipping
- chives for topping!

1. Combine the flour and water in a large bowl. Add the salt, chili flakes & garlic powder, whisk until smooth.
2. Chop veg and add to the batter, veg can be raw or boil them for a few mins if you want them to be more tender. Add the spring onion and kimchi (+ some kimchi juice for extra flavour!)
3. Heat oil in a pan on high heat. When hot add the batter, Cook per side for 4-5 minutes untils it becomes crispy and golden brown.
4. Top with siracha mayo & chopped chives, dip bites into some soy sauce and enjoooy ✨