Korean Pancake With Spicy Peanut Dipping Sauce

Vegetables

• 1 carrot, grated or cut into fine strips
• ½ red onion, cut into fine strips or 2 spring onions, finely chopped
• 1 courgette, grated then squeeze the water out using a sieve
• ¼ red cabbage, cored and cut into fine strips
• 1 red pepper, cored and finely diced

Batter

• 120g/1 cup plain flour
• 1 tbsp cornflour
• 1 tbsp chickpea/gram flour
• 1 tbsp nutritional yeast
• ½ tsp baking powder
• ¼ tsp turmeric
• ½ tsp black salt (Kala Namak)
• ½ tsp regular salt
• ½ tsp black pepper
• 150ml/⅔ cup water

Dipping sauce

• 3 tbsp peanut butter
• 1 tbsp rice vinegar (or use white wine vinegar or cider vinegar as an alternative)
• ⅛ tsp chilli powder or 1 tsp sriracha (optional, depending on if you like heat)
• 1 tbsp syrup (if you’re on a budget, use Clarks Maple & Carob syrup or 2 tsp soft brown sugar)
• 1 tbsp lime juice
• 2 tbsp water
• ¼ garlic clove, crushed