Weeknight Dinner- Savory Pancakes

I'm experimenting with quick weeknight meals. I usually get home from work by 8pm and I'm famished. Mr. Tooth doesn't cook - he prefers baking which is AOK with me. (Brown butter chocolate chip cookies anyone? This is why I married him.)

I decided to make korean savory pancakes for our Tuesday night dinner. I figured it would be fast and relatively healthy. I had a bunch of random farmers market goodies that I wanted to use up too. 

My recipe made four 8" pancakes, enough to have some leftovers for tomorrow's lunch. 

UMAMI TOOTH'S SAVORY PANCAKES

2 cups shredded, finely diced, or chiffonaded veggies (I used a combo of mushrooms, summer squash, mustard greens and carrots)

1 bunch green onions cut into two inch lengths, whites and greens included. 

1/2 cup kimchi chopped

5 large raw shrimp, chopped

Batter: 2 eggs, 1 cup flour, 1.5 cups water, mixed until smooth. 

Preheat a nonstick skillet over medium heat and add a glug of your favorite neutral oil. 

Mix the veggies and shrimp into the batter and add about 1 1/2 cups to the hot skillet. Spread around until the batter coats the bottom of the pan. Cook each side over medium heat until lightly browned - about 2-3 minutes per side.  Repeat until you have used up your batter. 

So good!

(Bruce wanted the shrimp all to himself)