I prepared ingredients for zucchini chives pancake. Wash zucchini and chives well under running water by hand. Potatoes are fresh potatoes, so they came off well even if I scratched the skin with a knife after washing them.

Cut the chives into 4 centimeters long, shred the zucchini, and cut the potatoes as thin as possible because they are slow to cook. I cut the bacon into two centimeters wide.

I put all the ingredients in the bowl and chopped red pepper.

Add 1 egg and 1 tablespoon of tuna liquid, please. You can also add sand lance extract instead of tuna extract.

Add 70g of pancake powder, 70g of frying powder, and 30g of starch powder and mix them roughly.

Add only enough water to mix the ingredients and powder. I put in 230ml, so it was okay. If you rummage a lot, gluten will form and it will not become crispy, so mix it gently.

Place 3 or 4 spoons of cooking oil in a frying pan over medium heat, and when warm, add a ladle of batter and spread thinly. After about 30 seconds, shake the pan when the dough is slightly cooked so that the dough is evenly coated with oil. When the dough surface is fluffy and the edges are golden, it is time to turn it over.

After turning it over, press it down with a spatula and replenish the cooking oil in the empty space at the edge of the pancake.

If you put plenty of oil on medium heat and bake it brown back and forth, it becomes a crispy pancake.

If you add 1 tablespoon of thick soy sauce, 1 tablespoon of plum syrup, 1 tablespoon of sesame seeds, and 0.5 tablespoon of chopped green onion, it becomes a refreshing sour soy sauce.

Make a delicious chives, zucchini pancake that's still crispy even when it's cold!