This recipe is taken from the Olive magazine (June Issue), tried, tested and … changed, because I didn’t like the first outcome, – pancakes came out too stodgy and doughy in the middle but sauce was good. So I decided to tweak few things and second attempt was a SUCCESS! So, here is an improved version:
KOREAN PANCAKES WITH DIPPING SAUCE
3 courgettes, coarsely grated
125 self-raising flour
3-4 spring onions
olive oil for frying
For dipping sause:
4 tablespoon soy sause
4 tablespoon rice vinegar
2 tablespoon sesame oil
1 clove garlic, crushed
a pinch of chilli flakes
1. Mix the courgettes, spring onion, flour, eggs, salt, pepper together.
2. Heat 1 tablespoon of olive oil in a non-stick frying pan, drop in heaped tablespoon of batter. Cook in batches, for 2-3 minutes each side or until golden and cooked through.
3. Meanwhile mix together all ingredients for the sauce. Serve with the pancakes.