This one pot meal is too fantastical to just call it a Vegetable Pancake. Yachaejeon will have you searching for vegetables in your fridge instead of pushing them aside to get something else.
I didn’t even know this was missing from my life, I just knew that ‘traditional’ breakfasts have never turned my crank. They’re simply put something prepared for others, that’s the extent of my connection to this food category as previously described here.
Without further ado, here is Yachaejeon, the Korean Vegetable Pancake that kind of shook my breakfast world.
things you need for this
large, non-stick frying pan
spatula
nerves of steel (if you are going to attempt to flip this sucker without a spatula)
ingredients
2 1/2 cups veg sliced in matchsticks I used:
red pepper
2″ of the white of a leek
4 green onions, sliced thin (non negotiable they add so much flavour do not need to be matchstick cut)
1/4 red onion, sliced thin
1/2 sweet potato
1 med carrot
1 jalapeno, minced to spread out the heat
mushrooms
broccoli, stems cut into matchsticks and florets very small
——visuals to follow—–
1/2 cup chickpea flour
1/2 cup brown rice flour
—–you can use all purpose flour here either regular (GMO friendly please) or Gluten-Free—-
1 tsp salt
2 happy eggs (farm fresh, free range etc)
3/4 cup water
2 tbsp + 1 tbsp coconut oil for frying
–don’t freak out coconut oil is a good fat, easily digestible and absorb–
this is how we do it
Chop up all your vegetables.
Throw all of them into a bowl EXCEPT the mushrooms.
ADD eggs, flour, water and salt.
MIX until there is good coverage, the ‘batter’ should be clinging to the veg.
If there is excess liquid add more flour (tbsp at a time) to sop it up.
HEAT 2 tbsp of coconut oil over med-high in the frying pan.
ADD the vegetable mixture in and spread out evenly.
PLACE the mushrooms on top.
Fry on medium-low heat for 8 minutes or until the top starts to set (appear firm not wet).
Keep an eye on the bottom, should be gradually getting darker but not burning, it will get dark brown.
Give it a FLIP
Add 1 tbsp of coconut oil to the pan. Just lift up the edges of the pancake and tilt the pan slightly to allow it to go underneath.
Cook for another 5 min or until bottom is a nice darkened gold colour and crisped up.
Not only is this picture frame worthy it also illustrates the dark golden colour we’re aiming for.
A visual representation of ‘crisp’ has been successfully achieved here.
I am going to put this into all my food categories except dessert, soups and beverages.
It’s a killer breakfast but also a filling lunch, and would do quite nicely as a simple dinner with a salad topped with a tangy ginger dressing (coming soon!)
optional Dipping Sauce
1 tbsp soya sauce
2 tsp rice vinegar
1 tsp chili garlic sauce
1/2 tsp sesame seeds
Store leftovers (HA!) with wax paper in between or even better on a single layer.
And probably best at the back of the fridge behind a fake wall.
No I love YOU more!
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FTB 
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