Veg-packed Savory Pancakes

Crispy on the outside and chewy on the inside, this savory pancake is a great way to use up the left over vegetables & kids love it ; )   Serve it with a dipping sauce.

Ingredients

For the  batter:
5TBS  Flour

2TBS  Corn starch

100ml Water

1 egg

1 cup  Julienned vegetables. (I used Chinese chives, carrots, onions)

Dipping sauce: combine 1TBS Japanese soy sauce, 1TBS Rice Vinegar, 1TBS sesame seeds, a small drip of sesame oil

1. Combine all the ingredients for the batter in a bowl and mix well. The ratio of the veggies to batter should be quite high; the batter should just hold together the veggies. 

2. Heat up a frying pan and coat with1tsp sesame oil. Spread out the batter as thinly as you can (less than 1cm thickness) and cook over medium-high heat until crispy and golden brown. Flip over and cook on the other side. Cut into squares & serve with dipping sauce.