Healthy Vegetable Pan Cake Recipe| Crispy Vegetables Fritter| Korean Veggie Pan Cake

#QuickandEasyCrispyVegetablesPancake #CrispyVegetablesFritter #VegetablePanCake #KoreanVeggiePancake These Crispy Vegetable pancake are quick and easy to make and are a great way to sneak some extra veggies into your diet.  These vegetarian pancake are crisp on the outside and tender (but not soggy) on the inside.  This recipe is bound to become a family favourite! ••••••••••••••••••••••••••••••••••••••••••••••••••••••••• THE INGREDIENTS ARE 1 cup plain (all-purpose) flour ½ cup potato starch or cornflour ½ tsp baking powder 1 tsp sea salt 2 eggs 2 cups finely julienned mixed vegetables (e.g. carrots, zucchini, capsicum, spring onion vegetable oil, for shallow frying ½cup of cold water ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• For the pancakes, combine the flour, corn flour , baking powder and salt in a large bowl. Mix until well combined. Add the egg and ½ cup of cold water. Whisk until well combined. Heat enough oil to just cover the base of a shallow frying pan over medium-high heat. Scoop ¼ cupfuls of the batter mixture into the pan. Spread out a little with the back of a spoon. Cook for 2-3 minutes on each side, or until golden ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••