Yield: 12 silver-dollar-sized pancakes
1 cup whole wheat or all-purpose flour
1 teaspoon salt
1 cup water
1 cup Napa cabbage, chopped into think 1" pieces
1/2 of a medium zucchini, sliced into matchstick-sized pieces
1 small green chili pepper, de-seeded and minced
4 green onions, cut into 1" pieces
1 medium carrot, peeled and shredded
Dipping Sauce Ingredients
2 Tbsp soy sauce
1 Tbsp rice vinegar or apple coder vinegar
2 tsp red pepper flakes (optional)
Canola or vegetable oil for cooking
Make the batter: in a large bowl, whist together flour, salt, and water.
Add the prepared vegetables into the bowl and fold the vegetables into the batter.
Heat a large skillet over medium-high heat. Add about 2 Tbsp of oil and swirl around to coat the pan evenly.
Ladle out 1/8 cup batter. Press flat with a spatula and fry until golden on each side -- about 3-4 minutes. Add more oil as needed.
Make the dipping sauce: combine soy sauce, vinegar, and red pepper flakes (optional) into a small bowl and mix well.
Serve pancakes warm with dipping sauce.