Korean Crispy Vegetable Pancakes

This morning we were sitting around trying to think up something to make for breakfast. Down the street from our house is a little diner and the Korean woman who owns it makes these incredible vegetable pancakes. They are made with potatoes, carrots and green onions and held together by a light egg batter. So Peter and I put our heads together and came up with this recipe.

2 Cups all purpose flour
2 eggs lightly beaten
1 tablespoon canola oil
8 green onions green parts only cut into 3" slivers
1 medium carrot pealed and grated
4 medium potatoes cut into match sticks
salt and pepper
In a medium bowl mix together flour, eggs and oil with 11/2 cups water until a smooth batter is formed. Stir the green onions, carrots and potatoes into the batter. Cook the pancakes in a non stick skillet on medium heat. They should take about 3 minutes on each side. We finished our pancakes off with a fried egg, sour cream and hot sauce, and then we washed them down with fresh made Mimosas.

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