Korean Pancake
Preparation Time: 10 minutes
Cooking time: 10 minutes
Servings: 6
Ingredients
- Spring onions, 4 stalks
- Medium red onion, 1
- Medium carrot, 1
- Enoki mushrooms, 1 packet
- Wholegrain flour*, 75g
- Lower-sodium salt*, ½ teaspoon
- Water, 50-75g
- Egg, 1
- Healthier oil*, 1 teaspoon
For the dipping sauce
- Reduced salt light soy sauce*, 1 tablespoon
- Chilli flakes, 1 teaspoon
- Toasted sesame seeds, 1 teaspoon
Method
- Step 1: Cut springs onions into 1 inch pieces.
- Step 2: Peel and cut red onions and carrots very thinly using a sharp knife, then cut carrots into matchsticks.
- Step 3: Cut the roots off the enoki mushrooms and cut into 1 inch pieces.
- Step 4: To a bowl, combine the cut vegetables, wholegrain flour, lower-sodium salt and 50g of water along with egg.
- Step 5: Stir to mix everything well. If the batter is too thick, gradually add more water until it becomes a nice consistency just enough to coat the vegetables.
- Step 6: Heat a medium sized pan with healthier oil, then use a piece of kitchen towel to spread the oil all over the pan.
- Step 7: Ladle one scoop of the pancake batter onto the pan and spread it as thinly as possible.
- Step 8: Cook on medium low heat for 3 to 4 minutes on each side. Repeat until all the batter is cooked. Cut into strips before serving.
- Step 9: To serve, combine ingredients for dipping sauce into a small bowl.
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CONTRIBUTED BY
Health Promotion Board
