First YUMMY experiment with Korean Pancakes🎂

1 cup all-purpose flour                             P.S. They might need a little salt.
1 egg, lightly beaten
1 medium carrot, peeled and grated
1 tablespoon rice or white vinegar- for sauce
3 tablespoons soy sauce- for sauce
1 teaspoon sugar- for sauce

1. In a medium bowl, mix flour, eggs and oil with 1 1/2 cups water until a smooth batter is formed. Stir scallion greens, chives, carrots, squash and shrimp, if using, into batter.

2. Place an 8- inch nonstick skillet over medium-high heat, then coat bottom with oil. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes. Turn heat to medium and cook until bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter.

3. As pancakes finish, remove them, and, if necessary, drain on paper towels. In a small bowl, mix together the vinegar, soy sauce and sugar. Cut pancakes into small triangles and serve with dipping sauce.

My little siblings Megan+Josh liked them a lot!

They may be a bit doughy.😎😃😍