Korean Pancakes
Updated Oct. 27, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup flour
- ¼teaspoon salt, optional
- ¼teaspoon sesame oil
- ½teaspoon peanut, vegetable or corn oil, plus oil for brushing the skillet
- 1¼cups cold water
Nutritional analysis per serving (24 servings)
22 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 25 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put the flour in a mixing bowl, and add the salt, sesame oil and ½ teaspoon peanut oil. Blend with a wire whisk while adding the water.
- Step 2
Line another mixing bowl with a sieve and pour the batter into the sieve, pushing any solids through with a rubber or plastic spatula.
- Step 3
Rub a Teflon skillet with oil, and heat.
- Step 4
Spoon about 1 tablespoon of the batter into the hot skillet, and spread it out quickly and gently with the back of a spoon to make a round, thin, almost transparent pancake. Add a second and third batch, rounding out each. Let each pancake cook about 20 seconds on one side without browning, turn, and cook the second side about 1 minute without browning. As the pancakes are cooked, transfer them to a plate. Rub the skillet between batches with a small amount of oil. Continue until all the batter is used.
Private Notes