By Sachi Kato
This is inspired from a Korean vegetable pancake called Yachaejeon, adapted into a gluten free version, but you can also use whole wheat flour instead of brown rice flour, if desired. It can be topped with savory tamari vinaigrette sauce, and will be a treat for the whole family. You can also top with vegan mayo if you like.
Ingredients:
Makes about 5-6 pancakes
Batter:
1 cup chopped scallions
2 cups matchsticks zucchini (1 medium zucchini)
1 cup onion (1 medium onion)
⅔ cup carrot (1 small carrot)
½ cup matchsticks sweet potatoes (1 small sweet potato)
4 brown mushrooms, thinly sliced
¼ cup arrowroot flour
2 cups water
¼ teaspoon sea salt
sunflower or safflower oil to pan fry
Sauce:
4 tablespoons tamari or shoyu
2 tablespoons rice vinegar
1 tablespoon toasted sesame seeds
2 tablespoons chopped scallions, optional
To make batter: Place all the ingredients from the batter list in a mixing bowl. Mix until well combined.
Method:
- Place all the ingredients for the batter in a mixing bowl. Mix until well-combined.
- Heat a well-seasoned cast-iron skillet (or a natural non-stick frying pan) over medium heat, spread about 1 tablespoon oil, then place about 1½ cup batter, spreading into about a 6 inch round shape.
- Pan fry over medium to medium-low heat about 4 minutes until crispy and golden brown, flip with spatula, add ½ tablespoon oil, pan fry the other side about 3-4 minutes until golden.
- Serve immediately with the dipping sauce.
*Chef’s Tip: If you are making the gluten free version, it is important to use superfine brown rice flour for a crispy and fluffy texture for the pancakes. Regular grainy brown rice flour produces a much denser texture. Usually, you can find superfine rice flour online or in Asian grocery stores.