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Korean Pachanga (Vegetable Pancake)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.8586
Energy (kCal)174.1225
Carbohydrates (g)37.9436
Total fats (g)2.415
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 1 52.48 12.2624 1.1904 0.3072
    leek 1 - - - -
    green onion 6 115.02 24.4524 4.1322 2.0022
    zucchini 1 3.36 0.4976 0.4336 0.064
    yellow squash 1 - - - -
    jalapeno pepper 2 diced 3.2625 0.7312 0.1024 0.0416
    salt - - - -
    pepper - - - -
    flour - - - -
    water - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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