Korean pancake with sweet and sour tamari

Name: Korean pancake sweet sour tamari
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 70g plain flour; 1/4 tsp bicarbonate of soda; 20.00 ml olive oil; 1 carrot, thinly sliced (we used a mandoline); 1 bunch asparagus, thinly sliced (we used a mandoline), or an extra carrot; 1/2 leek, thinly sliced into ribbons; Baby coriander leaves, spring onion thinly sliced lengthways, to serve; Toasted black or white sesame seeds, to serve; 60ml tamari; Juice of 1/2 lime; 10.00 ml seasame oil; 1 tsp maple syrup; 1 small garlic clove, crushed

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15m

Korean pancake with sweet and sour tamari

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This is an easy starter, sharing plate or quick meal after a long day, says Bettina.

This recipe is extracted from Happy Food by Bettina Campolucci Bordi (Hardie Grant, hbk, $34.99).

1/2 cup (70g) gluten-free flour (substitute plain flour)
1/4 tsp bicarbonate of soda
1 tbs olive oil
1 carrot, thinly sliced (we used a mandoline)
1 bunch asparagus, thinly sliced (we used a mandoline), or an extra carrot
1/2 leek, thinly sliced into ribbons
Baby coriander leaves, spring onion thinly sliced lengthways, to serve
Toasted black or white sesame seeds, to serve

Dressing

1/4 cup (60ml) tamari soy sauce
Juice of 1/2 lime
1/2 tbs seasame oil
1 tsp maple syrup
1 small garlic clove, crushed

Method

1.

For the dressing, place all the ingredients in a small jar, seal with the lid and shake to combine. Set aside.
2.

Place flour, 2/3 cup (160ml) water and bicarbonate of soda in a bowl and whisk to combine.
3.

Heat the the oil in a 22cm-diameter non-stick frying pan over medium heat. Add the vegetables and cook, stirring regularly, for 5 minutes or until browned. Spread the vegetables out in the pan, pour in the batter and cook for 5 minutes each side or until golden and crisp.
4.

Scatter with coriander, spring onion and sesame seeds, slice and serve with the dressing.