A simple yet delicious dish- great as a side dish, a snack or for a picnic!
This Korean pancake doesn’t have that many ingredients- so easy to do and great to whip up in a hurry- but very much a crowd pleaser!
Servings
4
Prep time:
5minCook time:
30min
Difficulty:
Easy- 725g of Asian chives
- 186g plain flour
- 1/2 an onion
- 350ml of water
- 4tbsp vegetable oil
- 1.5tbsp fish sauce
This recipe makes four pancakes if using an 8-inch pan but the number you make depends on the size of the pan used. We made these for a picnic, alongside some Korean Seafood Pancakes and they went down a treat! Completely vegan and vegetarian (feel free to switch the fish sauce for salt if preferred).
Step by Step Instructions
Step 1
First, rinse and then chop the chives and then the onion.
Step 2
In a bowl, mix the flour with the water to create a batter, then add the fish sauce and mix well.
Step 3
Add the chopped chives and onion to the batter and mix well.
Step 4
Heat some of the oil in a pan, making sure the whole pan is covered. Once the oil is hot, pour in around a quarter of the batter, and spread it out to make sure it is of equal thickness, and cook on medium-high heat for around 4 minutes until the bottom becomes slightly golden. Make sure the pancake does not burn but crisps up a bit.
Step 5
Flip the pancake, then cook on the other side for a further 4 minutes or so, until slightly golden. It may be necessary to add a bit more oil when cooking on the second side.
Step 6
Repeat the same process with the rest of the batter- but prior to pouring the batter in, make sure you add vegetable oil again.
Step 7
You can either serve the pancakes straight away, or if using for a picnic, let these pancakes cool on a wire rack for around 10 minutes, then cut into pieces prior to serving. Enjoy!
0 Comments