Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 2 tablespoons of sugar
- 2 eggs
- 1 and 1/2 cups of makkŏlli (Korean rice wine)
- 1/4 cup of vegetable oil
- 1/4 cup of water
- 1/2 cup of chopped green onions
- 1/2 cup of chopped kimchi
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, beat the eggs and then add in the makkŏlli, vegetable oil, and water. Mix well.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Add in the chopped green onions and kimchi and mix until evenly distributed.
5. Heat a non-stick skillet or griddle over medium-high heat.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
7. Cook until bubbles form on the surface of the pancake and the edges start to dry out, then flip and cook for an additional 1-2 minutes.
8. Repeat until all the batter is used up.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes approximately 12 pancakes
Nutritional information:
- Calories: 150 per pancake
- Fat: 6g
- Carbohydrates: 20g
- Protein: 4g
Substitutions for ingredients:
- Instead of makkŏlli, you can use any other type of rice wine or even beer.
- Instead of green onions, you can use chives or scallions.
- Instead of kimchi, you can use any other type of pickled vegetable or omit it altogether.
Variations:
- Add in cooked bacon or sausage for a meatier pancake.
- Use different types of vegetables such as shredded carrots or zucchini.
- Add in shredded cheese for a cheesy pancake.
Tips and tricks:
- Make sure to mix the batter until just combined to avoid over-mixing.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Serve the pancakes hot with a dipping sauce such as soy sauce or gochujang.
Storage instructions:
- Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pancakes in the microwave or in a toaster oven until heated through.
Presentation ideas:
- Serve the pancakes stacked on a plate with a drizzle of dipping sauce on top.
- Garnish with additional chopped green onions or sesame seeds.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Serve with a side of steamed rice and a vegetable dish such as stir-fried bok choy.
Suggested side dishes:
- Steamed rice
- Stir-fried bok choy
Troubleshooting advice:
- If the pancakes are sticking to the skillet or griddle, make sure to use enough oil or cooking spray.
- If the pancakes are not cooking through, lower the heat and cook for a longer period of time.
Food safety advice:
- Make sure to cook the pancakes until they are fully cooked through to avoid any foodborne illnesses.
Food history:
- Makkŏlli is a traditional Korean rice wine that has been consumed for centuries.
Flavor profiles:
- The pancakes are savory and slightly tangy from the kimchi and makkŏlli.
Serving suggestions:
- Serve the pancakes as a snack or appetizer.
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Region: Korean