Korean-style pancakes have been a meal staple in our house for years because they are so adaptable to whatever is on hand in the pantry or fridge and are especially great for using up leftover grains like cooked rice or quinoa. They are fun and impressive to make for guests but also simple enough to do for everyday.
The base is a batter of flour, water, egg and salt. Which flours you use is really up to you! Rice flour is common but if you only have wheat flour on hand, that works too. Recently, we've started adding chickpea or garbanzo bean flour to boost the protein and fibre content. The point being that these pancakes don't need the gluten content of wheat flour to have the texture you need so it's easy to make them gluten-free if you so desire (or require!).
All the other additions to the batter are yours to choose, whether you like your protein from tofu cubes, shrimp or perhaps some shredded leftover meat. The veggies are also adaptable--grated carrot and chopped green onion are classic, but grated zucchini, quartered mushrooms, bell pepper, finely chopped broccoli or shredded cabbage are all delicious! Just be careful not to add much more than the quantities listed below or you may end up without enough batter to hold it all together. Be aware though that once all the ingredients are added, it's not going to look like a breakfast pancake batter...it will be much more chunky! Once it starts cooking, the batter will do it's job of holding it all together.
The dipping sauce is pretty essential to make alongside! Good veggies to balance the meal are something like a coleslaw or kale salad...perhaps with a soy-based dressing and toasted sesame seeds.
- 1 egg
- 1+1/3 cup water
- 2 cups flour (brown rice, garbanzo, sorghum to be GF and/or whole wheat)
- 1/2 tsp salt
- 1 cup cooked brown rice (or quinoa)
- 1 package (340g) firm tofu, cut into 1/2 inch pieces (or 1/2 lb peeled shrimp)
- 2 large carrots, grated (or zucchini, mushrooms, cabbage, etc.)
- 1 bunch green onions, both green and white parts, chopped
- 3 tbsp olive or coconut oil
- 3 tbsp soy sauce (choose gluten-free if needed)
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1 tsp apple cider vinegar
- 1 pinch chili flakes
1. In a small bowl, whisk together the egg and water.
2. In a large bowl, stir together the flours and salt. Make a well in the center and pour in the egg mixture. Whisk slowly until well combined and smooth.
3. Add the cooked rice, tofu, carrots and green onions and stir well.
4. Heat a large, well-seasoned skillet over medium heat and add 1 tbsp of the oil. Pour 1 generous cup of the batter in the middle of the pan then spread with a spoon.
5. Turn the heat to medium low and cook pancake for 5 minutes or until lightly browned on the bottom. Flip with a spatula and cook on the other side for 5 more minutes.
6. Remove from pan and keep in a warm oven while you continue to cook the rest in the same manner, adding another tbsp of oil if necessary.
7. Meanwhile, make the dipping sauce by whisking all of the ingredients together. Serve alongside the pancakes, cut into triangles.