Yachaejeon are Korean pancakes. I decided to waffle them up and drizzle them with a maple syrup, gochujang and Thai red curry paste concoction.
Source: The Food Takes Flight | Makes: 6-8 waffles | Time:
Changes: made gluten free; added more flour to make a thick waffle batter; made a spicy syrup to drizzle on top
Ingredients
Dry Ingredients
2 cups all purpose gluten free flour
2 tsp baking powder
4 tbsp corn starch or potato starch
1 1/2 tsp salt or black salt
1/2 tsp turmeric powder optional for colour
Wet Ingredients
1 1/2 cup room temperature water , plus additional 2-4 tbsp water to adjust consistency
Vegetables of Choice (starred the ones I used)
1 small zucchini, sliced into match sticks*
1 small sweet potato, peeled and sliced into match sticks*
1 medium carrot , sliced into match sticks or shredded
1/2 medium onion , thinly sliced
1 long green chili or jalapeño, for heat
1 bunch green onions , chopped or thinly sliced*
Syrup
Your preferred portions of maple syrup, gochujang and Thai red curry paste.
Instructions
Spray your waffle iron with a nonstick spray. Preheat to 400F.
Combine dry ingredients in a large bowl and mix well. Add wet ingredients and mix well. Add veggies and mix well.
Add batter to waffle iron. Wait for all the vapor to be released from it. Mine took about 8-10 minutes.
Remove from iron, drizzle with syrup, and enjoy!