Scallion and Bean Sprout Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with bean sprouts and scallions folded into a light batter and pan-fried until golden.
This savory pancake is made with bean sprouts and scallions folded into a light batter and pan-fried until golden. Crisp sprouts, a savory batter, and fragrant scallions come together in a tasty snack for a rainy day or a side dish for a meal.
Vegetables · 20 minutes to cook
Nutrition (per 281.5g serving): 394.4 kcal · protein 11.5g · carbohydrate 50.6g · fat 16.2g · sodium 829.3mg
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: Mix the batter just until it evenly coats the ingredients; avoid overmixing.
Tips: If the pancake is too thick, moisture from the bean sprouts can keep it from getting crisp.
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Ingredients (1 serving)
- Bean sprouts — 100 g
- Scallions — 30 g
- Korean pancake mix — 60 g
- Water — 70 ml
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp
- Vinegar — 0.5 tsp