Vegetable Pancakes

1. Prep/Cook the veggie: Thinly slice cabbage. Heat 1 tbsp olive oil in a pan and add cabbage. Season w/ salt and sauce until softened, about 1 min. Add the ssamjang (or spice/seasoning of choice) and saute until cooked down and coated, about 2-3 minutes. Remove and set aside.
2. Make the batter: In a bowl, combine flour, corn flour, baking powder, sugar, and salt. In a separate bowl, combine the milk, lemon juice, egg, and olive oil until combined. Whisk in the liquids to the dry mixture until combined.
3. To cook pancakes: Heat a nonstick pan over medium-low heat and pour pancake batter with veggies in 1/4 cup increments. Gently press the cabbage on top of the pancake and cook on one side until golden, about 2-3 mins. Flip and cook for an additional minute or so.
4. Serve with labneh, chopped herbs (dill/parsley), harissa spice blend, and a drizzle of extra virgin olive oil!