Crispy Korean Pumpkin-Leaf Jeon Pancakes (3 servings)

Trim tough stems and fibers from 10 edible young pumpkin leaves, then wash both sides thoroughly under running water.

Shake off excess water, slice leaves into about 2 cm-wide strips and place in a large bowl.

Mix 100 g pancake mix with 130 mL cold water to make a light batter. Fold in the leaves without overmixing.

Oil a skillet lightly, preheat over medium heat and spread the batter thinly into two or three pancakes.

When the underside browns and the edges set, flip and cook until no raw batter remains inside.

Stir together 15 mL soy sauce and 10 mL vinegar as a dipping sauce, and serve the pancakes immediately.