Spring Vegetable Pancakes

Spring is here! - Part Deux -

As I was picking up a box of edible flowers at Chelsea Market, I saw haricot verts sitting so pretty. Then a bunch of asparagus, and spring peas! Ok, that's it, I don't even know what I am doing with these. Oh, but I can't leave out the cutest baby carrots.

So here they are, same procedure as my flower pancakes (화전; hwa jeon) but a savory version for the spring time. After making the dough with sweet rice flour (찹쌀가루; chap ssal ga ru), I divided it into two, and kneaded in 1/4 teaspoon of green tea powder to one dough for the color and a hint of green tea flavor.

Before pressing the vegetables onto the pancakes, I blanched the vegetables in boiling salt water, one vegetable at a time. It only takes a minute for the vegetables to cook (go a bit longer for the baby carrots), still with crunchy bites. Then shock in ice water to stop them from cooking further. Baby carrots should be the last one to be cooked because of their color released in the blanching water. Also, it's easier to peel the baby carrot skin right out of the boiling water (wrap them in paper towel to peel with your hands) before putting them in ice water.

Of course you can go with any vegetable to decorate the pancakes. Just cook lightly before cutting them to find a pretty side to show on the pancakes.

Dip them in soy sauce with a few drops of lemon juice (to your taste) for a light, tangy accent!