Korean Pancakes (Pa Jun)

today's times has some awesome recipes. I'll post all of them, they look good and adaptable.

Korean Pancakes (Pa Jun)
Published: February 10, 2009
Adapted from Ji Yoon Yoo

Related
For Dinner (and Fast), the Taste of Home (February 11, 2009)

Time: 15 to 20 minutes

FOR THE DIPPING SAUCE:
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 1/2 teaspoons sugar, optional
Pinch of hot red pepper flakes.
For the pancakes:
2 teaspoons vegetable oil
2 large eggs
1/2 cup all-purpose flour or rice flour
1/2 teaspoon salt
1/2 cup very finely chopped vegetables (asparagus, broccoli, green beans, scallions) or chopped cooked leftover meat (chicken, beef, pork) or both.
1. For dipping sauce: In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.

2. For pancakes: Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6- to 8-inch) nonstick or well-seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.

3. In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables or meat and stir to blend. Add 1/2 cup ice water and mix again to blend.

4. Fill a 1/2-cup measuring cup with batter; 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, tearing or cutting off pieces of pancake to dip in sauce with fingers or chopsticks.

Yield: 2 to 4 appetizer servings (3 pancakes).