When my in-laws read this post, they will be probably be saying "Oh NO! She's feeding our grandkids pancakes for dinner!"
To which I would reply, "It's loaded with veggies, whole-wheat flour, and good for them!"
Since I have been barbequing alot lately, I made some korean pancakes tonight to go with asian marinated steak. I love the chewy texture of this savory pancake and made mini-sized ones this time. Also called boo chim gae, it is often served as an appetizer or snack in Korea. Today I'm making it as a side dish. And since I have this old newspaper clipping from Vancouver for making korean pancakes from scatch, I decided to give this a try.
Korean pancakes are very versatile, and you can't go wrong on what ingredients to add to it (well, almost!) I have made it before a with chives, ham and pineapple combo, a shrimp olives and tomatoes combo, and a veggies with shredded chicken combo. They were all good with spicy chili sauce. Tonight, I made a vegetarian version with zucchini, tomatoes, and corn. Also added chilies on some of them (for me!)Ingredients:
3 small bunches Chinese chives, finely chopped (I used green onions)
1 small raw potato, peeled chopped and ground into a paste in blender or food processor
1/2c cold water (add a little more if the batter is too thick)
1 jalapeno or green pepper, chopped
1 cup whole-wheat flour
2 large eggs
1/2 tsp sea salt
1 Thai chile pepper, chopped
1/2 cup zucchini, shredded
1/2 cup corn kennels
1/2 cup grape tomates, chopped
Fresh-ground black pepper
Add the first 8 ingredients to a bowl and mix gently. Then add the rest of the vegetables and black pepper. At this point, if the batter is too thick, add 1-2 Tbs more water.
Heat up a non-stick skillet with a little oil. I like to make mini pancakes for the kids, but you can make one that 4-6 inches wide and up to 1/4 inch thick. When it's browned and crispy, flip it over and cook for another 3-5 mins over med. heat.
You may slice it and serve it with a sauce of one part soy sauce, one part rice vinegar, 1/8 part sesame oil and thinly sliced green onions, hot pepper flakes and toasted sesame seeds.
Mark Bittman, aka the minimalist has a video on making a similiar korean pancake called Pa Jun.
Note: Made two batches, one with chilies, one without.
This may be a little more work than opening a packet of premix korean pancake from the store, but the good part is that there's no MSG in the homemade version. It's also easy as I just mix all the ingredients together. The most time consuming part was slicing the vegetables.
Update 8/8: For Steamy Kitchen, I went to the asian market and took a picture of the korean pancake premix for you since you haven't seen it at the store. I prefer the homemade ones as the premix contains MSG. But my friends who had tried this premix before liked it.