Easy Vegetable Pancakes

seriouseats.com

Darwin

subheading: For the Dipping Sauce:

2 tablespoon soy sauce

2 tablespoons rice vinegar

2 teaspoons sesame oil

subheading: For the Pancakes:

100 grams (3.5 ounces; ⅔ cup) all-purpose flour

50 grams (1.75 ounces; ⅓ cup) whole wheat, rice, roasted rice, or chickpea flour (see note)

½ teaspoon (2g) Diamond Crystal kosher salt plus more for seasoning; if using table salt, use half as much by volume

¼ teaspoon baking powder

1 large egg, straight from the fridge

1 tablespoon (17g) doubanjiang or other fermented bean paste (see note)

1 clove garlic, minced

⅔ cup (160 ml) ice-cold water, plus more as needed (see note)

6 ounces salted green cabbage (about 1 ¼ cups; 168g from ¼ head of cabbage) or kimchi, roughly chopped (see note)

1 small carrot (about 2 ounces; 60g), peeled and grated on large holes of box grater

2 scallions (about 1 ounce; 30g), thinly sliced

½ cup (120ml) vegetable oil for frying, plus extra as needed

Note: Ingredients may have been altered from the original.

Directions at seriouseats.com

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