DIY Leftover Produce Korean Pancake

 

Ingredients

Pancake Batter

  • 1/2 tbsp cornstarch

  • 1/2 cup flour

  • 1/2 cup water

  • 3/4 tsp garlic powder

  • 3/4 tsp onion powder

  • Pinch of salt & pepper

Pancake Ingredients

  • 1 garlic clove

  • Protein of choice (ex: tofu, shrimp, chicken, etc.)

  • Green onions

  • Chinese chives (or just more green onions)

  • 1/2 onion, sliced

  • 3-4 mushrooms, sliced

  • Leafy greens (ex: spinach, bok choy, kale, etc.)

Instructions

  1. Prepare the chopped veggie ingredients and set aside on a plate.

  2. In a medium-sized bowl, combine batter ingredients. The mixture should be liquidy without any lumps, don’t overmix.

  3. In a heated oiled pan, sauté the protein first until slightly cooked and set aside. Next, cook the veggie ingredients until and add the protein back into the plate.

  4. Pour the pancake batter over the sauteed ingredients. Cook on one side for about 2-3 minutes, then flip the pancake to cook the other side.

  5. Enjoy! Eat warn & serve with kimchi, chili oil crisp or Pancake Dipping Sauce.

 
Laura NguyenComment