Korean Vegetable Pancakes

   Ingredients:

   1 cup vegan Korean Buchim pancake mix
   1 1/2 cups water
   miscellaneous chopped vegetables (onion, zucchini, scallions, mushrooms, etc.)
   extra virgin olive oil (or other light cooking oil)
   1 tablespoon sesame oil
   sprinkle of sesame seeds
   1/2 tbs soy sauce

   Directions:

   You can buy the buchim mix at any Korean grocery store. This is basically just a mixture of wheat flour, salt, vegan sugar, and
   baking powder. So if you can't find a Korean grocery story near you, you can easily make the pancake mix yourself.

   First chop up any vegetables you want to put into the pancakes. I suggest zucchini, onion, scallion, enoki mushrooms, and even
   Korean kimchi. Traditionally, the vegetables are cut into thin slivers or are diced.

   Mix the water, pancake mix, and vegetables together in a bowl. With a little olive oil or other cooking oil in the pan, fry the
   pancakes till brown on either side. Over a medium heat, this should take about 5 minutes on each side.
   Make sure the pancakes are quite thin. If they are too thick, the inside will be goopy and the vegetables won't cook fully.
   Properly cooked, these pancakes should be light and somewhat crispy, not thick and fluffy like regular pancakes.

   Dipping Sauce: Mix sesame oil, soy sauce, and sesame seeds in a small bowl.
   You can also add dried and crushed seaweed if you like.

   Cut the cooked pancakes up into several slices (like a pizza). Serve hot with dipping sauce.
   I also recommend dabbing the pancakes with a paper towel to remove any excess cooking oil.

   Makes: 2-4 servings.