World in a Pancake- Korean mung bean pancakes

This is a street food in the farmer's market in Pittsburgh. You can see throngs of people drawn by the aroma of these delicious pancakes. I like to make them at home 'coz they are quite rich in protein and less oily than the street vendor's is. This recipe is an adaptation of the original version that has eggs and kimchi.

1 cup of dried mung beans, soaked overnight
2-3 cloves garlic
a handful of mung bean sprouts
1/2 cup of coarsely chopped napa cabbage or bokchoy
4-5 scallions, minced fine
salt, pepper

Grind the beans and garlic cloves with some water in a blender until smooth. You can also finely chop the garlic and add to the batter, instead. If the batter is thick, mix in a beaten egg or some water.

Just before you want to make the pancakes, mix in salt,pepper, scallions, bean sprouts and bok choy. Heat a griddle, add a tsp of oil to it and make usual size pancakes using a ladleful of batter. These pancakes are quite thick and cooked in a lot of oil. I prefer to just use 1/2 tsp or so for each pancake.

The authentic version has chopped ham and kimchi, which will make meat lovers quite happy.

Serve with Sriracha or Thai chili sauce.