Yachae jeon – Vegetable pancakes

blog feb 018

I really like pancakes. I could eat them every meal of the day.  I like them with fruit in them, I like them smothered in maple syrup, I like them hot, I like them cold.

‘And I would eat them in a boat!
And I would eat them with a goat…
And I will eat them in the rain.
And in the dark. And on a train.
And in a car. And in a tree.
They are so good so good you see!

So I will eat them in a box.
And I will eat them with a fox.
And I will eat them in a house.
And I will eat them with a mouse.
And I will eat them here and there.
Say! I will eat them ANYWHERE!  I really like them.’ *

My kids on the other hand do not prefer them.  When I offer to make them, they request oatmeal instead.  But they do like these pancakes; full of veggies, dipped in soy sauce.  Who are these kids anyways? ‘No’ to blueberries and syrup, ‘yes’ to vegetables and soy sauce!

I have tried lots of savoury pancake recipes, with different spices and ingredients. But this is my favourite ‘go-to’ recipe.  It is simple and basic.  It comes together easily and can be adjusted to what you have in your crisper drawer. They taste delicious hot and dipped.

So if you are in need of a quick and easy dinner, make pancakes.  Need to get more veggies into your diet, make pancakes.  Having company, make pancakes.  Crave a midnight snack, make pancakes.  Hosting a new years dinner, make pancakes.  (You get my point.)

The recipe:

The time you need: prep time: 10 minutes     cook time: 15 minutes

Yield: 12 medium pancakes or 4 jumbo pancakes

The things you need:

  • 1 cup flour (I use whole wheat flour because that is all I ever have in the house.  I’m like that)
  • 1 cup water
  • 2 eggs (I always try to throw in extra eggs whenever I can- to use up all the chicken lovin’ we receive)
  • 1 tbsp soy sauce
  • 2 -3 carrots cut thinly (You want to cut them really thin so they cook and aren’t crunchy when you eat them)
  • 1 med zucchini cut thinly (Have I sung the glories of a mandolin yet?)
  • 4 green onions cut thinly
  • oil

The how to:

  • mix together all the ingredients in a mixing bowl
  • heat fry pan on medium and coat with oil (I re-oil the pan for each batch)
  • drop 1/4 cup of batter on pan (I usually fit 3 pancakes on a pan)
  • flip when browned.
  • flatten the pancake as much as you can (my yobo really smushes it as much as he can)
  • flip again and smash
  • when browned nicely on both sides (and squashed thin) serve with soy sauce or a dipping sauce

 blog feb 004

My little pumpkin napping in the backpack as I cook.

* Dr. Seuss “Green Eggs and Ham”


3 thoughts on “Yachae jeon – Vegetable pancakes

  1. ooohhh, I will have to try these …. BUT….. yours will always be better!! Kind of like someone else making my coffee…always better:) Last night at dinner Sam said how much he l.o.v.e.d Korean food…the soup, the seaweed, the fishcakes….oh the soup…he sure is spoiled by his auntie Leslie! 😉

Love to hear what you think!