Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 1/2 cup milk
- 2 eggs
- 1/2 cup chopped perilla leaves
- 1/4 cup chopped scallions
- 1/4 cup chopped onion
- 1/4 cup chopped carrot
- 1/4 cup chopped zucchini
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped yellow bell pepper
- 1/4 cup chopped mushrooms
- 1/4 cup vegetable oil
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper.
2. In another bowl, beat the eggs and mix in the water and milk.
3. Add the wet ingredients to the dry ingredients and mix until smooth.
4. Add the chopped perilla leaves, scallions, onion, carrot, zucchini, red bell pepper, yellow bell pepper, and mushrooms to the batter and mix well.
5. Heat a non-stick skillet over medium heat and add the vegetable oil.
6. Spoon the batter onto the skillet, making small pancakes about 3 inches in diameter.
7. Cook the pancakes for 2-3 minutes on each side or until golden brown.
8. Remove the pancakes from the skillet and place them on a paper towel to absorb any excess oil.
9. Serve the perilla leaf pancakes hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes about 12 pancakes
Nutritional information:
Calories per serving: 120
Total fat: 7g
Saturated fat: 1g
Cholesterol: 35mg
Sodium: 170mg
Total carbohydrates: 12g
Dietary fiber: 1g
Total sugars: 1g
Protein: 3g
Substitutions for ingredients:
- Instead of perilla leaves, you can use spinach or kale.
- Instead of cornstarch, you can use potato starch or tapioca starch.
- Instead of vegetable oil, you can use coconut oil or olive oil.
Variations:
- Add some chopped shrimp or chicken to the batter for extra protein.
- Use different vegetables such as broccoli, cauliflower, or asparagus.
- Add some chopped herbs such as cilantro or basil for extra flavor.
Tips and tricks:
- Make sure the skillet is hot before adding the batter to prevent sticking.
- Use a small ladle or spoon to make the pancakes uniform in size.
- Serve the pancakes immediately for the best texture.
Storage instructions:
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a toaster oven or in a skillet over low heat until heated through.
Presentation ideas:
Serve the pancakes on a platter with a dipping sauce in the center.
Garnishes:
Garnish with some chopped scallions or sesame seeds.
Pairings:
Pair with a side of steamed rice or a salad.
Suggested side dishes:
- Steamed rice
- Mixed green salad with a vinaigrette dressing
- Stir-fried vegetables
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 an internal temperature of 165°F to prevent foodborne illness.
Food history:
Perilla leaves are commonly used in Korean cuisine and are known for their unique flavor and aroma.
Flavor profiles:
The perilla leaf pancakes have a crispy exterior and a soft interior with a savory and slightly sweet flavor.
Serving suggestions:
Serve the perilla leaf pancakes as an appetizer or as a main dish.
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Region: Korean