Korean Vegetable Pancake

You'll be pleased to know I'm still cooking (and eating). This is something I made recently.

Why Korean vegetable pancakes? Well... sometime in the spring I'd had a vegetable pancake for the first time. Later, I looked up the recipe in Mark Bittman's How to Cook Everything Vegetarian - read all the steps, noted the ingredients and then did nothing with that knowledge. Then three weeks ago, I came across some garlic scapes at my favourite stall in the farmer's market and my brain was kind enough to make the connection.

Toasted Pumpkin Seeds

Mark Bittman proved to be a valuable resource once again. Apparently for seeds it's best to toast, not roast.

Add a glug* of oil, a dash of salt, a pinch of seasoning and slowly toast in a cast iron pan. According to Bittman, you'll know they're done when they're browned and/or start to pop.**

---

* Unfortunately, my glug was more of a chug. Oops. But to directly quote Bittman: "Naturally, oil roasting adds fat and calories, but it also adds great flavor."

** I consider the sentence "pumpkin seeds will puff up slightly, and may pop a bit" to be insufficient warning for what actually ensued.