Korean Style Corn Pancakes
Ingredients
The pancakes
-
1½
cup
whole wheat pastry flour
-
2
tbsp
cornstarch
-
½
tsp
salt
-
¼
tsp
black pepper
-
2
cups
ice cold water
-
2
pcs
eggs, beaten
-
2½
cups
fresh or frozen corn kernels
-
6
pcs
green onions, finely chopped
-
4
pcs
birds eye chilis, finely chopped
The sauce
-
¼
cup
soy sauce, Japanese or tamari
-
4
tsp
rice vinegar
-
1
tbsp
roasted sesame seeds
-
2
tsp
sesame oil
-
2
cloves
garlic, minced
Instructions
- Mix all sauce ingredients together and set aside to marinate.
- In a bowl, whisk together flour, cornstarch, salt, and pepper.
- Add ice cold water and mix until smooth, then add beaten eggs and mix until just incorporated.
- Fold in corn, green onions, and chilis gently.
- Heat olive oil in a pan over medium heat and pour in half the batter, spreading it out.
- Cook for about 8 minutes until golden, then flip and cook for another 5-6 minutes.
- Repeat with the remaining batter.
- Cut pancakes into wedges and serve warm with dipping sauce and sautéed vegetables.
Nutrition Facts (estimated)
Servings
4
Calories
270
Total fat
7g
Total carbohydrates
44g
Total protein
12g
Sodium
1145mg
Cholesterol
82mg
You might also like