Korean Vegetable Pancakes Recipe

0 Cut and prepare the potato, zucchini, carrot, onion, scallions, and hot pepper. Transfer to a large mixing bowl. Set aside for later. 
1 In a small mixing bowl, combine all-purpose flour, rice, flour, cornstarch, sesame oil, salt, anchovy powder, and water. Mix until well combined. The consistency should be similar to thick pancake batter.
2 Pour the batter into the bowl with the vegetables. Toss well, making sure the vegetables and aromatics are evenly coated. Make sure to do this right before you’re ready to fry the pancake.
3 Heat a 12-inch non-stick pan over medium heat. If using 8 to 10-inch pans, you can make this in 2 batches. 
4 Add 1/4 cup of neutral oil to the pan. Once the oil is hot, carefully add the pancake batter to the center of the pan. Using a ladle or spoon, spread the batter evenly across the pan. After 1 minute or when the batter has slightly set, swirl the pancake in large circular motions to allow the oil to evenly distribute underneath.
5 Cook for 5 to 7 minutes then carefully flip. Once flipped, add about 1/4 cup more oil around the pancake then swirl the pancake in large circular motions. Cook for another 2 to 3 minutes or until crisp.
6 Transfer to a cutting board or serving plate then cut into 8 pieces. Serve with the pancake dipping sauce and enjoy!