This easy Korean pancake recipe, called Pajun is loaded with vegetables, and served with a spicy soy dipping sauce.

Place all the dipping sauce ingredients in a microwave-safe bowl. Whisk and warm in the microwave for 2 Minutes, just long enough for the sweetener to dissolve. Whisk again and set aside.
In a large bowl, beat together the flour, water, egg and salt. Mix in the potato, then set the batter aside to rest.
Preheat two non-stick skillets to medium high heat. Slice all the veggies julienne (long thin strips) and mix into the batter. Pepper to taste. If the batter still seems very thick after the veggies are mixed in, add 2-3 tablespoons of water and mix well.
Now add a little oil to each skillet and swirl around. Ladle enough veggie batter into each skillet to completely cover the bottom. Fry for 5 Minutes, per side.
Repeat with remaining batter.
Cut the Korean pancakes into wedges and serve warm with the dipping sauce.
Ingredients
Directions
Place all the dipping sauce ingredients in a microwave-safe bowl. Whisk and warm in the microwave for 2 Minutes, just long enough for the sweetener to dissolve. Whisk again and set aside.
In a large bowl, beat together the flour, water, egg and salt. Mix in the potato, then set the batter aside to rest.
Preheat two non-stick skillets to medium high heat. Slice all the veggies julienne (long thin strips) and mix into the batter. Pepper to taste. If the batter still seems very thick after the veggies are mixed in, add 2-3 tablespoons of water and mix well.
Now add a little oil to each skillet and swirl around. Ladle enough veggie batter into each skillet to completely cover the bottom. Fry for 5 Minutes, per side.
Repeat with remaining batter.
Cut the Korean pancakes into wedges and serve warm with the dipping sauce.