A deliciously soft and crunchy, thick vegetable pancake, filled with squash, leek, green chili pepper, green onions and onions. And 2 cute mushrooms ! The intense savoury flavour is reinforced by the salty, nutty and slightly spicy soy-based sauce.
Thinly slice your leek : slice in two vertically, then horizontally, then cut each part lengthwise into matchsticks.
Cut your squash into matchsticks (see video for a tip to make it quicker).
Thinly slice your onion, your green chili pepper and your mushrooms.
Slice your whole scallions in 3cm pieces.
Put all those veggies into a large mixing bowl.
To your mixing bowl, add your flour, your water and your salt.
Mix together with a wooden spoon or your bare hands !
Add around 2 tbsp of oil to a large nonstick skillet and bring to high heat.
Add half of your batter and spread it evenly on the whole pan area. Put your sliced mushrooms on top of it. After 30 seconds, lower the heat to medium. Let it cook 5 more minutes.
While it cooks, make your sauce by mixing the ingredients together in a small bowl.
Flip your pancake(see above for advice). Pour a little oil (around 1 tbsp) on the sides and shift your pan around to make it reach the center. Let it cook on high heat for 30 seconds, then on medium heat for about 5 more minutes.
When cooked, slide it to a plate and set aside, either in the oven at 60°C to keep warm, or covered with aluminium foil.
Cook your other pancake.
Slide your pancakes on a cutting board ideally, and use a large knife to cut them into squares.
Bring on the sauce, et voilà !! You're done !
These are winter pancakes : when it starts to get sunny :
Thank you for trying out this recipe ! Do not hesitate to leave some feedback. I hope it brightened your day.