Korean Pachanga (Vegetable Pancake)

1. Start by cutting up all vegetables julienne style, about 2 inches in length.

2. In a small bowl mix flour and water together to form a thin paste.

3. No exact measurements for this, just a little thinner than pancake batter would be.

4. Whisk until smooth.

5. Add all vegetables and season with salt, pepper.

6. In a well greased nonstick skillet, drop mixture by large spoonfuls over medium/high heat.

7. Pancakes should be about 5 inches in diameter.

8. Cook on both sides until very browned.

9. Serve with soy sauce for dipping and enjoy.

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Nutrient	Quantity
Total fats	2.415 g
Protein	5.8586 g
Carbohydrates	37.9436 g
Energy	174.1225 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1147 g
Water	531.4463 g
Aspartic acid	0.2963 g
Calcium, Ca	268.47 mg
Lutein + zeaxanthin	4079.6225 g
Fiber, total dietary	11.743 g
Fatty acids, total saturated 22:0	0.0088 g
Carotene, beta	20891.9125 g
Niacin	2.9208 mg
Vitamin A, RAE	1930.875 g
Arginine	0.1349 g
Riboflavin	0.1987 mg
Tocopherol, beta	0.0319 mg
Fatty acids, total polyunsaturated 15:0	0.0085 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0951 g
Glutamic acid	0.5151 g
Sodium, Na	153.0375 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0119 g
Total lipid (fat)	2.415 g
Manganese, Mn	0.8643 mg
Fructose	10.0311 g
Proline	0.0827 g
Fatty acids, total saturated 16:0	0.2538 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1902 g
Sucrose	5.2768 g
Choline, total	30.4258 mg
Sugars, total	23.1873 g
Serine	0.0869 g
Fatty acids, total saturated 10:0	0.0513 g
Fatty acids, total saturated 18:0	0.0569 g
Vitamin B-6	0.6213 mg
Selenium, Se	2.351 g
Ash	3.6418 g
Fatty acids, total saturated 18:1 undifferentiated	0.0995 g
Pantothenic acid	1.0314 mg
Phenylalanine	0.0935 g
Copper, Cu	0.2104 mg
Betaine	0.512 mg
Thiamin	0.2235 mg
Methionine	0.0318 g
Iron, Fe	2.7111 mg
Carbohydrate, by difference	37.9436 g
Phosphorus, P	169.105 mg
Folate, total	158.3575 g
Tocopherol, gamma	0.0056 mg
Fatty acids, total saturated 4:0	0.0004 g
Lycopene	1.28 g
Alanine	0.1673 g
Valine	0.108 g
Fatty acids, total saturated 18:2 undifferentiated	0.3475 g
Glycine	0.0767 g
Carotene, alpha	4458.0975 g
Glucose (dextrose)	7.9081 g
Fatty acids, total saturated 14:0	0.0265 g
Zinc, Zn	1.3078 mg
Isoleucine	0.1143 g
Tocopherol, delta	0.0011 mg
Fatty acids, total saturated 12:0	0.0136 g
Fatty acids, total polyunsaturated	0.462 g
Fatty acids, total saturated 14:1	0.0085 g
Leucine	0.156 g
Tocotrienol, alpha	0.0151 mg
Vitamin A, IU	38623.355 IU
Folate, DFE	158.3575 g
Tryptophan	0.0192 g
Vitamin C, total ascorbic acid	83.4345 mg
Fatty acids, total polyunsaturated 16:1 c	0.0088 g
Fatty acids, total polyunsaturated 18:1 c	0.0795 g
Fatty acids, total saturated 20:0	0.0089 g
Starch	1.8304 g
Tyrosine	0.0667 g
Vitamin K (phylloquinone)	684.8152 g
Fatty acids, total saturated	0.4417 g
Histidine	0.0606 g
Fatty acids, total monounsaturated	0.1199 g
Threonine	0.2551 g
Folate, food	158.3575 g
Fatty acids, total polyunsaturated 17:0	0.0044 g
Fatty acids, total polyunsaturated 24:0	0.0085 g
Cryptoxanthin, beta	11.8125 g
Vitamin E (alpha-tocopherol)	2.1422 mg
Magnesium, Mg	90.4875 mg
Lysine	0.1535 g
Potassium, K	1188.28 mg
Cystine	0.1108 g
Fluoride, F	4.096 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Carrot	1	52.48	12.2624	0.3072
Zucchini	1	3.36	0.4976	0.064
Yellow squash	1	0	0	0
Water	0	0	0	0
Pepper	0	0	0	0
flour	0	0	0	0
Green Onion	6	115.02	24.4524	2.0022
jalapeno pepper	2	3.2625	0.7312	0.0416
leek	1	0	0	0