Mallow and Tofu Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made by mixing mallow and tofu into Korean pancake mix and pan-frying until golden.
This savory pancake is made by mixing mallow and tofu into Korean pancake mix and pan-frying until golden. The mallow's gentle green aroma pairs with soft tofu for a mild flavor, making it a nice light side for lunch in summer or early fall.
Vegetables · 20 minutes to cook
Nutrition (per 214.5g serving): 317.7 kcal · protein 10.9g · carbohydrate 28.6g · fat 18.1g · sodium 410.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the mallow just before frying, as it can release water if left in the batter too long.
Tips: Spread the batter in a thin layer so it turns golden on the outside and stays soft inside.
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Ingredients (1 serving)
- Mallow leaves — 1 handful
- Tofu — 0.3 block
- Korean pancake mix — 3 Tbsp
- Water — 3 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.1 tsp