• 1 cup all-purpose flour
  • 1/2 to 3/4 cup of ice water
  • 1 whole egg
  • 1/4 cup Parmigiano Reggiano cheese, grated
  • 3 pieces cooked bacon, crumbed into quarter-inch pieces
  • 1 cup fresh string beans, tops removed and cut on a bias into 1-inch pieces
  • 1/2 cup shiitake, portobello, or button mushrooms, chopped
  • Vegetable oil, for frying
For Korean Dipping Sauce
  • 1/3 cup tamari
  • 1 clove garlic, minced
  • 1 teaspoon lemon juice
  • 2 teaspoons white sugar
  • A pinch ground black pepper
  • A pinch red pepper flakes


Serves: 4 servings


In a medium-size mixing bowl, combine the flour, ice water, and egg into a thin crepe-like batter. Add the grated cheese, crumbled cooked bacon, cut string beans, and chopped mushrooms and stir to combine.

Heat a nonstick skillet over high heat with the vegetable oil. Using a small ladle, pour the pancake batter into the skillet -- make sure you scoop some of the vegetables into each pancake. Cook until light golden brown, about 2 minutes on each side. Drain on a baking sheet or plate lined with paper towels.

While the pancakes are cooking up, prepare the dipping sauce: Combine the tamari, garlic, lemon juice, sugar, pepper and red pepper flakes in a small bowl. Mix well to combine.

Serve pancakes with the Korean Dipping Sauce on the side.