Ingredients:
2 cups all-purpose flour
1 2/3 cups ice cold water
1 egg, beaten
1 teaspoon salt
Vegetable oil for pan frying (approximately 1 1/2 tablespoons for each pancake)
2 medium potatoes, peeled and julienned
1 carrot, peeled and julienned (or grated)
1 green pepper, cut into thin slices
1 red pepper, cut into thin slices
1 bunch of scallions, sliced
Directions:
- In a medium bowl, mix flour, egg, salt, and 1 1/2 cups water until a smooth batter is formed. If batter is still thick, add a little more water (you want it to be the consistency of pancake batter). Stir in the potatoes, carrots, peppers, and scallions.
- Place an 8-inch nonstick skillet over medium-high heat. Let it heat for 15-20 seconds, and then coat bottom with vegetable oil. Ladle in about a quarter of the batter and spread it out evenly into a circle. Cook for 5 minutes until edges start browning. Then flip and cook for another 3-5 minutes. When completed, transfer the pancake on a plate lined with a paper towel to drain oil (if necessary) and then place on serving plate.
- Repeat steps 1 to 3 with remaining batter.
- When pancakes are all finished, cut into wedges and serve with dipping sauce.
Source : allrecipes.Com
