Korean Vegetable Pancakes (Yachaejeon)

Prep the veggies: Thinly slice the vegetables and keep some mushrooms aside for topping.
⅓ cup carrot, ½ cup zucchini, ½ cup sweet potatoes, 1 jalapeno, ¼ cup red onion, 2 scallions
Make the batter: In a bowl, whisk together water, flour, and salt until smooth.
¾ cup all purpose flour, ¾ cup water, ¾ teaspoons salt
Combine: Mix the vegetables into the batter, ensuring everything is well coated.
Heat the skillet: Heat 2 tablespoons of oil in an 8-inch skillet over medium heat.
4 tablespoons olive oil or avocado oil
Cook the pancakes: Add half of the batter to the pan and spread it evenly for a thin pancake. Arrange the reserved mushrooms on top, pressing them slightly into the batter.
3 baby bella mushrooms
Fry until golden: Cook for 4-5 minutes until the edges brown. Swirl the skillet gently so the pancake cooks evenly.
Flip and cook: Carefully flip the pancake, adding more oil around the edges. Cook for 3-4 minutes on the other side, then flip again and cook for another 2 minutes.
Drain and serve: Remove from the pan and place on a paper towel to absorb excess oil. Garnish with sesame seeds and green onions.
Make the dipping sauce: Mix soy sauce, rice vinegar, chili flakes, and sesame seeds in a small bowl. Serve with the pancakes.
1 tablespoon soy sauce, 1 tablespoon rice vinegar, ¾ teaspoons red pepper chili flakes, 1 teaspoon sesame seeds