Yes, Tiffany did an awesome version of these. My version is based off of this one, which has a slightly different makeup. My mom is visiting, and she also has a CSA in California so she also has lots of “kitchen sink” recipes. We’ve been trying hers (to be blogged soon), but we are both in love with the Tamago Yoko  from local restaurant Snack Bar.

The Korean version seems simpler and more adaptable, so that’s what we started from, but we add a ton of other stuff. About double the veggies from the original and one extra egg. So this is kind of a blend of the original recipe and our imitation of the Japanese version. Basically, you can shred and shove whatever veggies you have into this. It would probably work well with lots of the winter veggies, like beets, turnips, and greens.

They came out fantastic – we’re having the leftovers for breakfast tomorrow with fried eggs on top.

Pancakes

1. 2 cups all-purpose flour
2. 1 1/2 cups water
3. 2 large eggs
4. 1  tsp.  salt
5. 2 cups grated potato, excess liquid squeezed out
6. 1 cup shredded carrots
7. 1 green bell pepper, seeded and  julienned
8. 1 jalapeño, seeded and julienned
9. 1 small zucchini,  julienned or shredded
10. 1 bunch green onions, cut in 1 in. sections
11. 1/2 thinly sliced shitake mushrooms
12. 1 cup thinly sliced purple cabbage
13. 1-2 thinly sliced garlic cloves
14. 1 tbsp grated fresh ginger
15. 1/4 lb thawed peeled and deveined shrimp, cut into small pieces
16. Vegetable oil for cooking

Dipping Sauce:

1. 1/2 cup low-sodium soy sauce
2. 1/4 cup water
3. 1 Tb. rice vinegar
4. 2 Tb. brown sugar
5. 1 Tb. sesame oil
6. 1 minced garlic clove
7. 1 tsp. sesame seeds
8. 1/4 tsp chili oil

Garnish: Siracha, Gochujang Sauce, wasabi mayo

1. Preheat oven to 200 degrees F.
2. Beat together first 4 ingredients and set aside.
3. Combine dipping sauce ingredients and microwave for about 1 minute, stir well to combine. Set aside.
4. Fold the prepped veggies and shrimp into the batter.
5. Heat 2 frying pans on medium high heat with a thin coating of oil.
6. Cover bottom of first frying pan with batter and tamp down. Cook for 4-5 minutes or until light brown and set on the bottom.
7. Flip over to other side into second pan. Re-coat first pan with oil and start second batch.
8. When first pancake is browned, flip on oven save tray and put in oven to keep warm.
9. Repeat steps 6-8 until all batter is used up.
10. Remove from oven and slide 1 pancake on each plate. Garnish with a zigzag pattern of desired sauces and serve hot with a side of dipping sauce.