Korean Pancakes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 20cm diameter pancakes
Ingredients
For the batter
- 110 g all purpose flour
- 30 g rice flour (can be replaced with cornstarch although rie flour makes the pancakes crispier)
- 6 g cornflour
- 1/2 tsp salt
- 1 egg
- 150 ml cold water
For the fillings / toppings
- 2 tsp vegetable oil to cook
- 250 g shrimp , clean and peeled
- 1 tsp sesame oil
- 3 spring onions or 4 if using only greens
- to taste chili peppers cut thinly
- 1 egg broken, not beaten
For the dip
- 4 tbsp soy sauce
- 2 tsp rice vinegar
- 2 tsp sugar
- sesame seeds
Instructions
For the dip
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Mix with a whisk until the sugar is dissolved.
For the batter
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Mix the dry ingredients and pour the water and egg in the center.
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Use a whisk to mix everything starting in the center and slowly incorporating the dry ingredients.
For the fillings
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Cut the spring onion in 3cm pieces and if too thick also cut lengthwise.
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Mix the shrimp with the sesame oil as well as salt.
Cooking
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Put 1 tbsp of vegetable oil on a 20cm pan on medium heat.
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Put 1/4 of the batter and a few fillings on top.
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Add another 1/4 of batter on top of the fillings and then put even more on top of that.
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Let cook for 4min or until really golden underneath.
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Add 1/2 the broken egg on top and flip.
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Cook for 2 min and serve with the egg side up.
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Repeat with the second pancake.