Vegetable Pancakes (A slight variation on the Korean Pancake)

Ever come home at the end of a long week and realize that you have nothing in your fridge but some wilting veggies and a couple eggs? You could make an omelet. OR you could make a vegetable pancake!

This recipe is modified from one I found and copied from... somewhere. I copied it onto a scrap of paper and have no idea where it came from. If it looks familiar please leave a comment and I will give proper credit.

This pancake is made from an easy egg batter and the buffed up with any combination of shredded or chopped veggies and meat. Serve it cut into wedges and dip it into a sweet, salty, tangy (and possibly spicy) sauce.
Here are a few combination ideas:
green onion and salad shrimp
tuna, frozen peas, green onions, a bit of cilantro and some shredded red cabbage
tuna with any combo of shredded veggies - zucchini, carrots
leftover cooked chicken with carrots and peas
kimchi, salad shrimp, and green onions

Let me know of any other combinations that work out for you!

Vegetable Pancake with Dipping Sauce
 4 eggs
2 cups flour
1 1/2 cup water
1-2 tablespoons soy sauce (or a few pinches of salt if prefered)
1 teaspoon black pepper
Siracha to taste - Totally optional

2- 3 cups shredded, diced, cubed, minced veggies, herbs or meat
Vegetable oil or nonstick spray

1. In a medium mixing bowl beat the four eggs until yolks and whites are combined.
2. Mix in flour, water, soy and pepper until a batter is formed. It is okay if it is a little lumpy, but not with big dried chunks. If it seems to thick add a little more water. It should be a like pancake batter.
3. Mix in veggies and meat.
4. Heat a large nonstick frying pan over medium. If you want dark, crispy edges grease the pan heavily with vegetable oil. If you want to save some calories and are okay with a lighter finished product use the nonstick spray.
5. Pour a cup of batter into frying pan and use a spoon to spread it out into a wide pancake that is about 1/2 inch thick. Cook over medium heat about 3 minutes, or until bottom is browned. Flip and cook a few more minutes.
I like to keep them warm in the oven so they can all be served together. Cut pancakes into wedges and serve with dipping sauce.

Dipping Sauce
1 tablespoon honey
1/2 tablespoon siracha sauce (or more or less!)
1/4 cup rice vinegar
1/4 soy sauce

1. Put honey and siracha in a microwavable bowl. Microwave 30 seconds or until the honey is runny.
2. Whisk in vinegar and soy

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