Korean Pancake with Spicy Peanut Dipping Sauce

Makes 4 pancakes

Crispy savoury Korean-style vegetable pancake served with a rich, spicy peanut dipping sauce.

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prepPreheat a large frying pan or wok over medium heat
1 carrot, grated or cut into fine strips	Prep vegetables		Fold in vegetables	Fry pancakes, medium heat per side	Serve pancakes with sauce
½ red onion, cut into fine strips or 2 spring onions, finely chopped
1 courgette, grated then squeezed dry
¼ red cabbage, cored and cut into fine strips
1 red pepper, cored and finely diced
120 g plain flour	Combine dry batter ingredients	Add water, mix batter
1 tbsp cornflour
1 tbsp chickpea flour
1 tbsp nutritional yeast
½ tsp baking powder
¼ tsp turmeric
½ tsp black salt (Kala Namak)
½ tsp regular salt
½ tsp black pepper
150 ml water
3 tbsp peanut butter	Whisk sauce ingredients
1 tbsp rice vinegar
⅛ tsp chilli powder or 1 tsp sriracha (optional)
1 tbsp syrup or 2 tsp soft brown sugar
1 tbsp lime juice
2 tbsp water
¼ garlic clove, crushed

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