Directions:
- In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.
- Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6-8 inch) non-stick or well seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.
- In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables and stir to blend. Add 1/2 cup ice water and mix again to blend.
- Fill a 1/2 cup measuring cup with batter and pour into hot pan. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.07 Kcal (599 kJ) | ||
| Calories from fat | 46.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.22g | 8% | |
|---|---|---|---|
| Cholesterol | 93mg | 31% | |
| Sodium | 1096.19mg | 46% | |
| Potassium | 142.75mg | 3% | |
| Total Carbs | 17.72g | 6% | |
| Sugars | 1.19g | 5% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 7.19g | 14% | |
| Vitamin C | 3mg | 5% | |
| Iron | 1.2mg | 7% | |
| Calcium | 26.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 144.78 Kcal (606 kJ) | ||
| Calories from fat | 47.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 8% | |
|---|---|---|---|
| Cholesterol | 94.12mg | 31% | |
| Sodium | 1109.34mg | 46% | |
| Potassium | 144.46mg | 3% | |
| Total Carbs | 17.93g | 6% | |
| Sugars | 1.21g | 5% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 7.27g | 14% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 1.2mg | 7% | |
| Calcium | 27mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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