Step 1

Prep vegetables - thinly chop mushrooms, shred carrots, and drain corn. Chop Chinese chives into about 3" length pieces. Set aside. Note: I've been substituting 4 thinly sliced mini bell peppers for the corn and love the flavor it adds.

Step 2

In a large bowl, mix together the first six ingredients until smooth and lump free. Add in the cut vegetables and stir to coat everything evenly.

Step 3

Heat about 1 1/2 T. to 2 T. of oil in a 10" pan over medium high. Place half of the vegetable mixture into the pan and quickly spread out into a thin layer. Cook for about 2 minutes. If browning too quickly, lower the heat to medium. Flip over and add more oil if needed. Press on the pancake with a spatula to ensure a crisp crust and cook for another 2 minutes or until golden brown.

Step 4

Slide the pancake onto a plate and slightly cool. Cut into bite sized pieces or serve whole with dipping sauce (I like this with Ponzu too). This is also great served cold.