Fenderleaf Green Pancake recipe - ingredients, nutrition and when to eat it
This springtime savory pancake is made with fenderleaf greens, Korean pancake mix, and egg, then pan-fried until golden.
This springtime savory pancake is made with fenderleaf greens, Korean pancake mix, and egg, then pan-fried until golden. Its crisp edges pair well with the greens’ fresh, slightly bitter aroma. It’s a lovely way to add spring greens to lunch or dinner.
Vegetables · 20 minutes to cook
Tips: Keep the batter thin for crispier edges.
Tips: To preserve the aroma of the fenderleaf greens, mix them into the batter and fry right away.
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Ingredients (1 serving)
- Korean siler — 60 g
- Korean pancake mix — 50 g
- Egg — 1 pc
- Water — 55 ml
- Cooking oil — 1 Tbsp