Korean Vegetable Pancake

 Ingredients:

Batter:

2 cups pancake mix or plain flour
2 cups water
2 eggs

(A)
3 cups cabbage - chopped
1 cup chives  - chopped
1/2 capsicum  - chopped
1/2 carrot  - chopped
1 onion - chopped
some fresh prawns - cubed (or any kind of seafood)

Method:

1.  In a large bowl, mix pancake mix, water and egg until it's smooth.
    (if you are using the pancake mix there is no need to season). If using
    plain flour,season with  salt and pepper to taste.
2.  Stir in (A). Let it rest for about 10-15 minutes.
3.  Heat a skillet over medium flame and a little oil.
    Pour about batter into the skillet, until the bottom is lightly browned.
4.  You can large or mini pancakes.
5.  Allow the mixture to cook well and brown on both sides, serve with soya sauce
    or chilli sauce.

Note:
You can use any type of vegetables, spring onions, bean sprouts, zucchini, fresh mushroom, etc.