Korean Pachanga (Vegetable Pancake) - cooking recipe

Ingredients

1 carrot
1 large leek
6 green onions
1 large zucchini
1 large yellow squash
2 fresh jalapeno peppers, diced
salt
pepper
flour
water

Preparation

Start by cutting up all vegetables julienne style, about 2 inches in length.
In a small bowl mix flour and water together to form a thin paste.
No exact measurements for this, just a little thinner than pancake batter would be.
Whisk until smooth.
Add all vegetables and season with salt, pepper.
In a well greased nonstick skillet, drop mixture by large spoonfuls over medium/high heat.
Pancakes should be about 5 inches in diameter.
Cook on both sides until very browned.
Serve with soy sauce for dipping and enjoy.