Korean Inspired Pancakes with Vegetables and Spicy Turkey

Preparation time: 10 minutes + 30 mins rest

Directions for the pancake batter:

• In a large bowl, combine the flour, cornstarch and baking powder.
• In a small bowl, beat the egg and stir in the soy sauce.
• Create a hole in the dry ingredients. Add the egg mixture and cold water, whisk until the dough is smooth.
• Let the dough rest in the refrigerator for at least 30 minutes.

Directions for the filling:

• While the dough is resting, cook the turkey and the shiitakes for 5 minutes in a pan, until the meat turns brown.
• Add the green onions and continue cooking for 1 to 2 minutes.
• Add the soy sauce and Gochujang.
• Adjust the seasoning if necessary and let it cool.

Directions for the sauce:

• Combine the ingredients for the sauce. Put aside.

Cooking the pancakes:

• Place the turkey filling in the pancake batter and mix well.
• Heat 1 tsp of vegetable oil in a non-stick skillet.
• Once the oil is hot, measure out about 1/2 cup of batter per pancake. Spread the mixture in the pan with a circular motion. Cook, 3 minutes, until the edges are crispy and golden. Flip the pancake and cook again for 2 minutes.
• Repeat the operations to cook the other pancakes. Once cooked, you can keep the pancakes warm at 275 ° F.

To serve:

• Cut the pancakes into quarters. Garnish with green onions and julienned carrot and serve with the sauce.