Korean Potato Pancakes

When I saw this recipe in the "A Daily Obsession" blog, I quickly bookmark it because I have a packet of Korean pancake flour sitting in the pantry for quite awhile already and sure enough this pancake taste delicious with everything goes in it.

You can modify to put in any ingredients you like and I believe it will still be as delicious and tasty.

This pancake recipe adapted from  here.

Korean Potato Pancakes

3/4 cup meat (bacon/tuna/ham) ~ I used ham here.

1 cup mixture of finely-cut veg such as carrots/chives/spring onions/long beans/zucchini etc

2/3 cup onion, chopped finely

2 medium-sized potatoes (about 400 gm unpeeled), grated finely
1 red chili, thinly sliced

1/2 cup Korean pancake flour  (or plain four)

2 large eggs

1/8 t salt (or to taste but remember the dip is salty) 

pinch of white or black pepper

Korean Pancake Mix

1. Grate the potatoes finely but not so fine that they turn mushy.2. Mix and well combine all ingredients up.
3. Heat up a non-stick frying pan. Grease lightly (for crispy pancakes, use more oil) with veg oil.
    Drop a large spoonful of the batter and flatten it out into a circle about 5 cm/2" diameter. When the
    bottom side is golden brown, turn over.
4. Serve hot with your favourite soya sauce dip or chilli sauce.