Korean Rice Flour Pancake with Seafood and Vegetables

I love pancakes for breakfast but usually I make whole bunch for my family. This one is for myself only. Large enough pancake with rice flour, seafood (I used crab meat or, sometimes imitation – only seafood I can eat) and crunchy part – scallion, zucchini (or cucumber) and carrot. It’s very good with sweet-n-hot sauces. Recipe adapted from Nook & Pantry blog.

Korean Pancake with Seafood and Vegetables

Yield: 1 serving

2 tbsp. rice flour
2 tbsp. all-purpose flour
1 egg + water for 1/4 cup volume
pinch of salt
1/4 cup crab meat or 2 crab sticks
1/4 medium zucchini, grated
1/4 medium carrot. grated
2-3 tbsp. scallion, shopped

In a bowl mix all-purpose flour, rice flour, and salt. Add egg and water. Whisk until smooth. If the batter is looking too thick, add a little more water. Add in the chopped crab meat or imitation, grated vegetables, and scallion.

Heat a cast iron skillet over medium high heat. Spray with cooking spray. Add pancake batter into the pan and spread it evenly. Cook until the bottom is golden brown. Flip and cook on the second side. Cut into wedges and serve hot.

1 serving is about 270 calories

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