Korean seafood pancake recipe - Her 17 year old son who is fighting with a cancer is craving for this pancakes and she would like to know how to make it. This savory pancake is very filling and so easy to make.
Haemul Pajeon Korean Scallion Seafood Pancake Kimchimari
Ingredients of Fluffy Pancake Recipe
- 2 cups all-purpose | plain flour
- 1/4 cup granulated sugar or sweetener
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups milk (plus up to 1/4 cup extra if needed)
- 1/4 cup butter, melted
- 2 teaspoons pure vanilla extract
- 1 large egg
INSTRUCTIONS
- Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the center and add the milk, slightly cooled melted butter, vanilla, and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there maybe a couple of lumps but that's okay).
(The batter will be thick and creamy inconsistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple of tablespoons of extra milk into the batter at a time until reaching desired consistency). - Set the batter aside and allow to rest while heating up your pan or griddle.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with the remaining batter.
- Serve with honey, maple syrup, fruit, ice cream or frozen yogurt, or enjoy plain!
NOTES
Nutritional Information has been calculated per pancake.
NUTRITION
Calories: 156kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 152mg | Potassium: 208mg | Sugar: 6g | Vitamin A: 195IU | Calcium: 104mg | Iron: 1.1mg
Korean seafood pancake recipe. I made this recipe using only two seafood ingredients. Everyone in my family was very pleased with this lovely appetizer banchan. I will experiment with other seafood combinations.
To add more heat to the dish thinly slice a hot chile pepper and add it to the dipping sauce. This korean seafood pancake recipe is the perfect appetizer for your next dinner party. My friend lily called me the other day and asked if i can post the recipe for korean seafood pancakes.
I did not use potato starch instead i used korean pancake mix. Serve with a little miso soup or kimchikorean seafood pancake haemul pajeonmakes 4 pancakesingredients2 cups all purpose flour2 cups water2 eggs1 bunch. A little batter some scallions a mix of your choice of seafood a little dipping sauce and you have a full meal.
Its a great treat on a rainy day with a glass of rice wine. There are endless variations of this dish which can be made by adding or omitting certain ingredients according to personal preference. But for the sake of adding to our recipe list we decided to make haemul pajeon seafood pancake for tonight while the kids spend the night at komos house aunties.
These crispy seafood pancakes get a spicy tang from the kimchi thats mixed into the batter. Easy and delicious dish. Get the recipe from food wine.
This crispy yet tender classic korean seafood pancake is beloved by many.
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