Healthy Korean Pancake | Family-Friendly & Kid-Approved

Fan of Korean cuisine? Try our version of Korean pancakes! Join us as we show you how to make this easy and flavourful dish that everyone will enjoy.

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Ingredients:
• Spring onions, 4 stalks
• Medium red onion, 1
• Medium carrot, 1
• Enoki mushrooms, 1 packet
• Wholegrain flour*, 75g
• Lower-sodium salt*, ½ teaspoon
• Water, 50-75g
• Egg, 1
• Healthier oil*, 1 teaspoon

For the dipping sauce:
• Reduced salt light soy sauce*, 1 tablespoon
• Chilli flakes, 1 teaspoon
• Toasted sesame seeds, 1 teaspoon

*Choose products with the Healthier Choice Symbol


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Methods:
1. Cut springs onions into 1 inch pieces.
2. Peel and cut red onions and carrots very thinly using a sharp knife, then cut carrots into matchsticks.
3. Cut the roots off the enoki mushrooms and cut into 1 inch pieces.
4. To a bowl, combine the cut vegetables, wholegrain flour, lower-sodium salt and 50g of water along with egg.
5. Stir to mix everything well. If the batter is too thick, gradually add more water until it becomes a nice consistency just enough to coat the vegetables.
6. Heat a medium sized pan with healthier oil, then use a piece of kitchen towel to spread the oil all over the pan.
7. Ladle one scoop of the pancake batter onto the pan and spread it as thinly as possible.
8. Cook on medium low heat for 3 to 4 minutes on each side. Repeat until all the batter is cooked. Cut into strips before serving.
9. To serve, combine ingredients for dipping sauce into a small bowl.


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