Korean Crisp Vegetable Pancake (Pa Jun)

• 2 cups all-purpose flour
• 2 eggs, lightly beaten
• 1 tablespoon canola oil (more as needed) or 1 tablespoon other neutral oil (more as needed)
• 5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise
• 20 chives or 5 chopped scallions
• 1 medium carrot, peeled and grated
• 1 small yellow squash or 1 small green squash, trimmed and grated
• 1 tablespoon rice vinegar or 1 tablespoon white vinegar
• 3 tablespoons soy sauce
• 1 teaspoon sugar

1. In a medium bowl, mix flour, eggs and oil with 11/2 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.

flour, eggs, canola oil, scallions, chives, carrot, green squash, rice vinegar, soy sauce, sugar

Taken from www.food.com/recipe/korean-crisp-vegetable-pancake-pa-jun-333540 (may not work)