# Korean Pancake Waffles

A crispy Korean pancake waffle crossover that uses less oil and tastes great, making it a fabulous way to use up veggies.

- Cuisine: Korean
- Category: Breakfast
- Language: en

## Ingredients

- veggies
- 1 cup flour
- 0.33 cup water
- salt
- pepper
- ginger
- chilli paste
- soy sauce
- chilli oil
- gochujang
- sesame
- Sriracha Mayo
- spring onion

## Instructions

1. Chop all the veggies thinly and elongated.
2. Add veggies to a bowl, then add flour, water, salt, pepper, ginger and chilli paste.
3. Preheat the waffle maker.
4. Pour the batter and cook for 7 minutes.
5. Make your sauce with soy sauce, chilli oil, gochujang and sesame.
6. Dress the Korean pancake waffles with Sriracha Mayo and spring onion.

## Equipment

- knife
- cutting board
- bowl
- wooden spoon
- waffle maker

## Tips

- Chop veggies thinly and elongated.
- Preheat the waffle maker for crispy waffles.
- Adjust sauce quantities to your preference.

## Source

- Original video: https://www.instagram.com/reel/DHDxCzYI2HY/?igsh=cjZ3aWxxOXozcDM5
- Recipe page: https://www.cliprecipe.com/recipe/24d8fd58-9005-4cf0-8a87-b4b5384654e9
- Extracted: 2025-05-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt