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Korean Savory Pancakes

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Korean Savory Pancakes

Korean Savory Pancakes
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Trying something new for breakfast? Say hello to this Korean Savoury Pancakes. One bite and you’d get a taste of the wonderful flavours of East Asia.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Author: Joanne L. @the.korean.vegan

Ingredients

  • 1/2 cup Sweet Rice Flour or glutinouse rice flour
  • 1/2 cup Blanched Almond Flour
  • 2 tbsp Cornmeal
  • 1/4 cup Potato Starch
  • 2 1/2 tsp Baking Powder
  • 2 tsp Salt
  • 1/2 tbsp Garlic Powder
  • 1/2 tbsp Onion Powder
  • 1 cup Plant Milk
  • 2 tbsp White Wine Vinegar

Thinly Sliced Veggies

  • Kimchi
  • Carrots
  • Garlic
  • Perilla Leaves
  • Chives
  • Onions
  • Green Onions

Instructions

  • Add vinegar to plant milk and set aside. Mix all other ingredients (except veggies) together and then add plant milk. Stir with whisk–the batter will seem pretty thick.
  • In a non-stick pan, add a little oil and let it sit over medium high heat for a few minutes. Once the pan and oil is hot, throw on a few sliced up veggies so they sizzle. 
  • Add a ladle-ful of batter which will ooze around the veggies that you already placed. Lower heat to medium. Let the batter cook just like a regular pancake. Flip when one side is fully cooked and remove from pan when both sides are cooked. 
  • Serve with dressing (soy sauce, rice wine vinegar, mirin, maple syrup, Korean pepper powder, and toasted sesame seeds).

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