If you have never had Korean pancakes before, then you must read this blog and try the recipe! For some reason, I love making Korean pancakes on a Sunday and usually during the Fall season. There's something about the cool sunny weather that makes me (and my family) crave for these delicious pancakes. I always make a huge batch that fills up a big platter and the whole family snacks on them throughout the day! The great thing about Korean pancakes is that you can use your imagination and throw in any veggies and/or canned food that you like. For example, bell peppers, shredded carrots, crab meat or pink salmon - whatever you feel like adding as ingredients. My favorite is to add shredded potatoes. Actually, I always add them. It's best to eat the pancakes as they just come out of the frying pan, with soy sauce and chili as accompanying sauce. You can keep them in the refrigerator for a few days and reheat them in a pan or in a toaster oven and they'll be good to eat as if you just made them. Great for a lunch or snack!
Here's the recipe.
KOREAN PANCAKE
About 3 cups of Korean pancake mix
1 tsp onion powder
2 tsp salt
1 tsp garlic powder
Water (batter should not be too thin or too thick)
Spring onions sliced
Bell peppers diced
3 potatoes shredded
2 zucchinis shredded
Mix all ingredients together and fry in a little bit of oil into small round pancakes.
