Saturday, October 30, 2010
Pa jeon (vegetable pancakes)
My version is based on one in Cecilia Hae-Jin Lee's Quick & Easy Korean Cooking, which I bought the other day while I was out...shopping for Asian cookbooks...for my MoFo project... It's not a vegan cookbook, but Asian meat and fish recipes are usually pretty easy to veganize and I'm hoping to do that with some of the ones from this book. Her recipe for pa jeon, however, is vegan, and so simple that I added an experimental twist of my own: I substituted whole wheat flour for all-purpose flour.
It's sad that whole wheat flour doesn't work as well as white flour in these kinds of recipes. Or rather, doesn't look as good. Nevertheless, these were very tasty and super-easy to create. Here's what you do:
for 2 8-inch pancakes
1/2 cup flour
3 tbsp rice flour
1/4 tsp salt
Mix these three ingredients together in a measuring cup and add water until it attains the texture of thin pancake batter. You should be able to pour it easily. These ingredients can be multiplied ad infinitum if you want to make more pancakes.
Now finely slice or julienne the vegetables you'll be using. These should include green onions but otherwise anything goes. In mine were red onion, crimini mushrooms, beech mushrooms, carrots, sweet red pepper, green serrano chili, and green onions. Heat a little vegetable oil in a non-stick skillet, and, when hot, put some of the longer-cooking vegetables (in my case, everything but the green onions and the sweet red pepper which I had cut into very thin shreds) into the bottom of the frying pan. You only want enough in there to thinly cover the bottom of the pan.
Stir fry them on medium-high heat just until softened, then add the quick-cooking vegetables:
Continue to stir-fry just until the new vegetables are hot, then pour on the batter. Start in the middle and work your way out in a spiral. The batter should be thin enough to spread out around the vegetables by itself:
Fry uncovered on medium-high heat until the bottom is golden, then flip:
You can continue to flip the pancake a couple of times to keep it from burning, until you attain the level of golden done-ness you prefer.
Slice and serve with a soy sauce-based dipping sauce. Delicious. I had it for breakfast, and it made a lovely breakfast. Not as pretty as the white flour version, but wholesome, you know?