Veggie Pancakes AKA Korean pancakes Pajun or Pajeon

Another non-breakfast pancake recipe - you could use it for breakfast too! I found this one on the internet somewhere and made some changes and here it is!  It could have used some more seasoning like garlic or cilantro or parsley. Myles said it needed peppers in it. Pierce said it tasted too much like carrots (no one else noticed that as the predominate flavor though). Adria said there was too much ground black pepper in it. BUT in spite of the complaining, they all asked for seconds!

RECIPE EDITED 07/30/2016 to take into account the above suggestions - and they are BETTER than ever!!

2 cup grated carrot
4 cup grated zucchini
6 green onions chopped
1 red bell pepper or 1 dried hatch chilli chopped (we have used both)
1/4 c chopped cilantro (about 1/3 of a bunch)
4-5 eggs, beaten (You need 5 if you used generous cups to measure the zucchini)
1 cup milk
2 teaspoons baking powder
2 teaspoons salt
1/2 to 1 teaspoon pepper (I forget it sometimes)
2 cup flour

Mix the veggies, milk and eggs in a bowl. Sprinkle baking powder, salt and pepper over the top. Mix well. Add the flour and mix. Heat a griddle to about 300 degrees - lower than for regular pancakes. Pour by 1 Tablespoon onto griddle- spreading out to make a thin pancake.

 Cook until bottom side is browned, about 5 mins, then flip and cook until the other side is browned, about 5 minutes. These need to cook at a lower temp for a longer time than regular pancakes or they are under done in the middle. - This made 41 pancakes for us, 37 calories each. Serve with Pajun Sauce, recipe below.

1/2 cup low-sodium soy sauce
1/4 cup water
1 Tbsp rice vinegar
2 Tbsp sugar
1 Tbsp sesame oil
1 tsp garlic powder (or to taste)
1 teaspoon sesame seeds
1/4 teaspoon crushed red pepper (optional - we skip it)

Mix together and serve as a dipping for pancakes.