Memil Buchimgae (Korean Buckwheat Pancakes)

Ingredients

Buckwheat flour

1 cup

All-purpose flour

1/2 cup

Water

1 cup (adjust as needed)

Egg

1, beaten

Zucchini

1 medium, grated

Carrot

1 medium, grated

Green onion

2, chopped

Salt

1/2 teaspoon

Soy sauce

1 tablespoon

Vegetable oil

for frying

Instructions

1. In a large mixing bowl, combine the buckwheat flour, all-purpose flour, water, beaten egg, grated zucchini, grated carrot, chopped green onion, salt, and soy sauce. Stir until a smooth batter forms; adjust the water if necessary for a pourable consistency.
2. Heat a non-stick skillet over medium heat and add enough vegetable oil to coat the bottom.
3. Pour a ladleful of the batter into the skillet, spreading it evenly to form a pancake about 1/4 inch thick.
4. Cook for 2-3 minutes until the bottom is golden brown and crispy, then flip and cook for an additional 2-3 minutes on the other side.
5. Remove from the skillet and keep warm. Repeat with the remaining batter, adding more oil as needed.
6. Serve the Memil Buchimgae hot with the prepared dipping sauce.