2teaspoonrice wine vinegar,substitute with regular vinegar
garlic sriracha or gochujang ,to taste
sesame seeds- optional
Prep vegetables - thinly chop mushrooms, shred carrots, and drain corn. Chop Chinese chives into about 3" length pieces. Set aside.
In a large bowl, mix together the first six ingredients until smooth and lump free. Add in the cut vegetables and stir to coat everything evenly.
Heat about 1 1/2 T. to 2 T. of oil in a 10" pan over medium high. Place half of the vegetable mixture into the pan and quickly spread out into a thin layer. Cook for about 2 minutes. If browning too quickly, lower the heat to medium. Flip over and add more oil if needed. Press on the pancake with a spatula to ensure a crisp crust and cook for another 2 minutes or until golden brown.
Slide the pancake onto a plate and slightly cool. Cut into bite sized pieces or serve whole with soy and vinegar dipping sauce.
Use about 2 1/2 to 3 1/2 cups of various chopped/sliced vegetables for these pancakes. Shape and size of vegetables will dictate the amount of vegetables to use. Using less vegetables will produce a chewier flour pancake, while using more will produce a chewy vegetable heavy pancake.
Green onions or a mixture of green onions and sweet onions can be substituted for the Chinese chives.
Substitute vegetables to your taste. Sweet onions and cooked chopped spinach are great substitutes and additions.
If you don't want to use eggs, leave it out and increase the water to 1 cup.
If you don't have a large 10" pan, make small mini vegetable pancakes.
This can be kept in the fridge for several days in an air tight container.