I love savory pancakes, and this Korean pajong is so easy to make and very tasty
1 cut whatever veggies you have in your fridge (I used cabbage, zucchini, asparagus, edamame, mustard spinach), and leftover TVP
2 sprinkle kelp powder, mushroom powder, sea salt and pepper, 1/2 flour, and 1/2 rice flour
3 add 1/2 cup water, and mix gently
4 in a large frying pan, heat sesame oil, (little more than usually)
5 pan fry until the surface is crispy and golden brown, and flip
6 serve with vinegary soy sauce with pinch cayenne