Korean Style Savory Pancakes

Pancakes are a favorite among kids in a lot of homes I bet. In ours plain pancakes are for weekdays while savory ones are for the weekends. I buy the buckwheat pancake mix which I prefer because it has the minimum number of ingredients for a premade mix and works best for the early morning rush. Just a bit of milk and water to make the batter and sits for 5 minutes and it is ready to go. The kids eat it with apple sauce or maple syrup and I eat mine on the run with some idli podi or some Indian pickles. For someone who is fond of sugar occasionally some jam or jelly also works.

Anyway the vegetarian omelet made with chick pea flour (besan) is a big time favorite with the kids and it disappears as soon as it comes off the pan. The best part of making these are using up the last bits of leftover vegetables especially cabbage, broccoli, any greens and carrots. All these vegetables don't require too much cooking and hence work perfectly in the recipe.

So when I came across this recipe for Korean Pancakes by Mark Bittman it seemed like a perfect weekend breakfast item. I skipped the minced chicken which would have been good for a dinner but I did not have any on hand. I left out the soy sauce and rice vinegar as well because we are not used to eating Asian flavors that early in the morning. I also modified the recipe to suit our taste buds.

Step by Step,

Whisk together the whole wheat flour, baking powder and salt. Add the eggs and whisk together with water to make a smooth batter.
Add the shredded vegetables and chili powder and whisk together .
Heat a griddle or pan, add a laddle of batter and spread it into a fairly thin round. Let it cook on one side. Add some oil along the edges.
Flip and cook on the other sides till it is fully cooked.

Korean Style Savory Pancakes
Preparation Time:10 minutes
Cooking Time:20 - 25minutes
Ingredients

1. 1 cup whole wheat flour
2. 1 cup white whole wheat flour or unbleached all purpose flour (see Note:)
3. 2 eggs
4. 1 cup of finely shredded cabbage
5. 1 cup of shredded kale leaves
6. 2 carrots grated
7. 4 green chilies
8. salt to taste
9. 2 tsp of red chili powder
10. 1/2 tsp baking powder
11. 2 tsp grated ginger (optional)
12. Note: you can use any combination of wheat flour or even chapati flour or atta.

Method

1. Whisk together the flours, baking soda and salt. Break the eggs into the flour.
2. Whisk together the eggs and about 1 1/2 cups of water to form a smooth batter.
3. Add the shredded vegetables and ginger and whisk together so they are incorporated into the batter.
4. Sprinkle the chili powder and whisk it in. Add more if required so you have a pourable consistency.
5. Heat a griddle or a flat pan, grease it and pour a laddle of batter, spread it thin and let it cook on one side.
6. Add oil on the edges, flip and cook on the other side. Brown spots will appear when it is fully cooked.
7. Note:The thinner the batter is spread the better the pancake is cooked.

Serve with ketchup or any other dipping sauce of choice.

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