Jeon, or Korean pancakes, are savoury and delicious. The basic batter is quite versatile; they can be vegetarian (as this recipe is), or you can add chopped pieces of seafood or meat.
I like the slight chewiness that comes from a combination of potato starch (sometimes called potato flour) and regular flour. The recipe is based on one in Growing Up in a Korean Kitchen by Hi Soo Shin Hepinstall. Restaurants make large pancakes and cut them into pieces but I prefer to make smaller, individual ones.
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