Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 1/2 cups milk
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped carrots
- 1/2 cup chopped mushrooms
- 1/2 cup cooked shrimp
- 1/2 cup cooked crab meat
- 1/2 cup cooked scallops
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Large bowl
- Whisk
- Skillet
- Spatula
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, whisk together the eggs, milk, and vegetable oil.
3. Add the egg mixture to the flour mixture and whisk until combined.
4. Add the onion, bell peppers, carrots, mushrooms, shrimp, crab meat, scallops, and parsley to the batter and mix until combined.
5. Heat a skillet over medium-high heat.
6. Pour 1/4 cup of the batter into the skillet and spread it out into a thin circle.
7. Cook for 2 minutes, then flip and cook for an additional 2 minutes.
8. Repeat with the remaining batter.
Time:
Preparation Time: 10 minutes
Cooking Time: 8 minutes
Temperature: Medium-high
Serving Size: 8 pancakes
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 22g
Protein: 9g
Substitutions for Ingredients
- For the flour, you can use whole wheat flour or gluten-free flour.
- For the eggs, you can use egg whites or a vegan egg replacer.
- For the milk, you can use almond milk, oat milk, or coconut milk.
- For the vegetables, you can use any combination of vegetables that you like.
- For the seafood, you can use any combination of cooked seafood that you like.
Variations:
- You can add 1/2 cup of grated cheese to the batter for a cheesy pancake.
- You can add 1/4 cup of chopped fresh herbs to the batter for an herbed pancake.
- You can add 1/4 cup of chopped nuts to the batter for a crunchy pancake.
Tips and Tricks:
- Make sure to whisk the batter until it is smooth and lump-free.
- Make sure to spread the batter out into a thin circle in the skillet.
- Make sure to cook the pancakes on both sides until they are golden brown.
Storage Instructions:
The pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pancakes can be reheated in a skillet over medium heat for 2-3 minutes.
Presentation Ideas:
- Serve the pancakes with a dollop of sour cream or Greek yogurt.
- Serve the pancakes with a drizzle of honey or maple syrup.
- Serve the pancakes with a sprinkle of chopped fresh herbs.
Garnishes:
- Chopped fresh herbs
- Sliced green onions
- Sliced avocado
- Sliced radishes
Pairings:
- A crisp white wine
- A light lager
- A sparkling water
Suggested Side Dishes:
- A green salad
- Roasted vegetables
- Roasted potatoes
Troubleshooting Advice:
- If the pancakes are not cooking evenly, make sure that the skillet is hot enough.
- If the pancakes are sticking to the skillet, make sure to use enough oil.
Food Safety Advice:
- Make sure to cook the seafood thoroughly before adding it to the batter.
- Make sure to store the pancakes in an airtight container in the refrigerator.
Food History:
Seafood pancakes are a popular dish in many cultures around the world. In Korea, a popular version of the dish is called bibikkan and is made with a variety of seafood and vegetables.
Flavor Profiles:
This dish has a savory flavor with hints of sweetness from the vegetables and a slight brininess from the seafood.
Serving Suggestions:
- Serve the pancakes with a dollop of sour cream or Greek yogurt.
- Serve the pancakes with a drizzle of honey or maple syrup.
- Serve the pancakes with a sprinkle of chopped fresh herbs.
Related Categories
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Region: Korean