Preparation

• 1.

  In a mixing bowl, combine the flour, water, salt, and black pepper to create a simple batter.

• 2.

  Fold in the chopped green onion, grated zucchini, grated carrot, and kimchi (if using) until the vegetables are evenly coated.

• 3.

  Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil.

• 4.

  Pour half of the batter into the skillet, spreading it out to form a pancake about 1/4 inch thick.

• 5.

  Cook the pancake for about 3-4 minutes until the edges start to turn golden brown. Flip it over and cook for another 2-3 minutes on the other side.

• 6.

  Repeat with the remaining batter, adding more oil as needed.

• 7.

  Serve hot with soy sauce for dipping.