Vegetable Pancake

Steps

1. Cut the green onions into one-inch pieces.
2. Slice the leek.
3. Cut the zucchini into matchsticks.
4. Thinly slice the jalapeno if using.
5. Slice the onion (2 cups total).
6. Grate or chop the sweet potato/carrot (1/2 cup).
7. Slice the mushrooms thinly (3/4 cup).
8. In a bowl, mix 3/4 cup all-purpose flour with 1/2 teaspoon salt and 3/4 cup water until combined.
9. Heat a non-stick skillet over medium-high heat and add about two tablespoons of vegetable oil.
10. Pour the mixed vegetables into the hot skillet and spread them evenly to form a thin pancake.
11. Turn down the heat to medium.
12. Add the sliced mushrooms to the top of the pancake.
13. Once the bottom is set (after about one minute), flip the pancake.
14. Increase the heat slightly, add another tablespoon of vegetable oil around the edges and tilt the pan so it coats the center for extra crunch.
15. Cook for approximately three minutes until golden brown on both sides.