Korean whole wheat spelt pancake with vegetables

We start with the sauce. To do this, press the garlic clove with a garlic press or chop it very small and transfer it to the bowl in which it will be served. Add the tablespoon of sesame, 1 tablespoon of soy sauce, the tablespoon of vinegar, the 2 tablespoons of water and a few drops of sesame oil. Stir, taste (if it is too strong you can reduce it by adding more water) and set aside.

Cut the carrot, leek and zucchini into very fine julienne strips. Remove the root of the garlic, cut them lengthwise if they are very thick and then in pieces of 4 fingers long. Put everything in a large bowl.

Add the remaining 2 tablespoons of soy sauce to the bowl with the vegetables and stir well.

Put the cup of spelt flour and the cup of water. Mix well until there is no dry flour and there are no lumps. It will be a liquid dough like the one to make pancakes with the soaked vegetables inside.

In a large non-stick pan put 2 tablespoons of AOVE and heat (my pan is 30cm in diameter and with these quantities I get 2 pancakes). When it is very hot pour batter into the pan and spread it well as it has to be thin, no more than half a finger thick. Cover and cook over medium heat.

When the dough looks cooked on the top, turn it over and pour the remaining 2 tablespoons of oil on the sides of the pan so that it is under the pancake. Cook it for 5 minutes this time uncovered.

Turn it over again, the dough must be golden brown on both sides so turn it over as many times as necessary until it is well browned, this way it will be crispy on the outside and well cooked on the inside.

Once the pancake is golden brown and crispy as we want it, we put it on a plate and with a pizza cutter we cut the pancake in a grid. We take a piece, dip it in the sauce or put a little bit on top with a spoon and enjoy.