Korean pancakes

My take on a Korean favourite. Pinch off and discard any brown mung bean ends. Serves 2 as a light meal.

Ingredients

1 cup	Mung bean sprouts, trimmed
1 medium	Carrot, julienned
2 large	Spring onions (Main)
1	Chilli, 8cm in length, with seeds
½ cup	Water
2 large	Eggs, lightly beaten
½ tsp	Sesame oil
4 Tbsp	Self raising flour
3 cloves	Garlic, crushed (Main)
4 Tbsp	Rice bran oil

Directions

1. Wash bean sprouts under cold water and drain well.
2. Julienne the carrot to make about 1 cup. Halve spring onions lengthwise, then cut into 5cm lengths. Cut chilli into 5mm rounds.
3. Whisk water, eggs, sesame oil and flour together in a large bowl, until smooth. Add vegetables, chilli and garlic. Mix well.
4. Heat half the rice bran oil in a 16cm non-stick frying pan. Add half the vege mixture and pat down evenly.
5. Loosely cover and cook on medium heat for about 2 minutes, until the underside is golden. Flip pancake.
6. Continue cooking until veges are crisp-tender, about 3 minutes.
7. Place on a warm plate and keep warm while preparing the second pancake.
8. Great served drizzled with a sauce prepared from 3 tbsp of soy sauce and 2 tsp of rice vinegar.