Korean Pachanga (Vegetable Pancake)

• 1 carrot
• 1 large leek
• 6 green onions
• 1 large zucchini
• 1 large yellow squash
• 2 fresh jalapeno peppers, diced
• salt
• pepper
• flour
• water

1. Start by cutting up all vegetables julienne style, about 2 inches in length.
2. In a small bowl mix flour and water together to form a thin paste.
3. No exact measurements for this, just a little thinner than pancake batter would be.
4. Whisk until smooth.
5. Add all vegetables and season with salt, pepper.
6. In a well greased nonstick skillet, drop mixture by large spoonfuls over medium/high heat.
7. Pancakes should be about 5 inches in diameter.
8. Cook on both sides until very browned.
9. Serve with soy sauce for dipping and enjoy.

carrot, leek, green onions, zucchini, yellow squash, jalapeno peppers, salt, pepper, flour, water

Taken from www.food.com/recipe/korean-pachanga-vegetable-pancake-105872 (may not work)