Korean savory pancakes

Korean pancakes
Easy to make & use veggies on hand. It all works! I made 3 pancakes so I doubled this recipe.
* ¾ cup all purpose flour
* ½ teaspoon salt
* ¾ cup water
* vegetable oil

About 2½ to 3 cups of sliced vegetables:
* 4 green onions, cut into 1 inch long
* ⅓ cup leek (optional), sliced thinly 1 inch long
* 3 ounces zucchini matchsticks (about 1/2 cup)
* Half a carrot julienned
* 1 green chili pepper or jalapeño optional, sliced
* 3 ounces onion, sliced
* 1 fresh mushroom white, baby portobello, or shiitake

For the dipping sauce:
* 1 tablespoon soy sauce
* 1 teaspoons white vinegar
* 1 teaspoon Korean hot pepper flakes or cayenne or paprika
* 1 teaspoon sesame seeds
* 1 tablespoon of water
Mix batter until smooth & makes ribbons when you drip it from your utensil. Mix in your veggies.
In a hot pan with oil ( you can test by dropping a small drop of batter & if it bubbles it hot) spoon out the pancake mix & spread, flatten it & push the edges into the pancake to make it more circular.
Once it’s lightly browned & firm, flip to brown the other side. Should be about 3-5 mins on each side.
Mix the dipping sauce & enjoy!
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