Skillet Korean Vegetable Pancakes (Yachaejeon)

Step 1: Prepare the Batter

1. In a large bowl, whisk together the flour, water, and beaten egg until you have a smooth batter.
2. Gently fold in your choice of mixed vegetables into the batter, and season with a pinch of salt (and some minced garlic if you like a hint of that warm garlic flavor).

Step 2: Cook the Pancakes

3. Heat a splash of vegetable oil in a large skillet over medium heat.
4. Once the oil is hot, pour in a quarter of the batter, spreading out the veggies with a spatula to form a large pancake.
5. Cook for 3 to 4 minutes or until the edges look golden, then carefully flip the pancake over and cook for an additional 3 minutes or until crispy.
6. Transfer the pancake to a cutting board and repeat with the remaining batter, adding more oil to the skillet as needed.

Step 3: Serve

7. Slice the pancakes into wedges and serve warm with your choice of dipping sauce.