Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 1/2 cup water
- 1 egg
- 1/4 cup mandugwa (Korean sweet rice cakes), chopped
- 1/4 cup green onions, chopped
- 1/4 cup carrots, grated
- 1/4 cup zucchini, grated
- 2 tbsp vegetable oil
Special equipment needed:
- Non-stick pan
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine flour, cornstarch, sugar, baking powder, baking soda, and salt. Mix well.
2. In a separate bowl, whisk together milk, water, and egg.
3. Add the wet ingredients to the dry ingredients and mix until smooth.
4. Add mandugwa, green onions, carrots, and zucchini to the batter. Mix well.
5. Heat a non-stick pan over medium heat. Add 1 tbsp of vegetable oil to the pan.
6. Using a ladle, pour the batter onto the pan to form small pancakes.
7. Cook for 2-3 minutes on each side or until golden brown.
8. Repeat until all the batter is used up.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- Makes 12-15 small pancakes
Nutritional information:
- Calories: 90
- Fat: 3g
- Carbohydrates: 14g
- Protein: 2g
Substitutions for ingredients:
- Mandugwa can be substituted with mochi or sweet rice cakes.
- Green onions can be substituted with chives or scallions.
- Carrots and zucchini can be substituted with other vegetables such as bell peppers or mushrooms.
Variations:
- Add cooked ground pork or beef to the batter for a meatier version.
- Add a dash of soy sauce or sesame oil to the batter for extra flavor.
Tips and tricks:
- Make sure to chop the mandugwa into small pieces to ensure even distribution in the batter.
- Use a non-stick pan to prevent the pancakes from sticking.
- Serve with a dipping sauce made of soy sauce, rice vinegar, and sesame oil.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat pancakes in the microwave or on a non-stick pan over low heat until warmed through.
Presentation ideas:
- Stack the pancakes on a plate and garnish with chopped green onions or sesame seeds.
Garnishes:
- Chopped green onions or sesame seeds.
Pairings:
- Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed rice
Troubleshooting advice:
- If the pancakes are too thick, add a little more water to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
- Mandugwa is a traditional Korean sweet made of glutinous rice flour and honey.
Flavor profiles:
- Sweet, savory, and slightly chewy.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Korean