Butterbur Leaf Pancake recipe - ingredients, nutrition and when to eat it
Butterbur leaf pancake is made by lightly coating spring butterbur leaves in batter and frying them until golden.
Butterbur leaf pancake is made by lightly coating spring butterbur leaves in batter and frying them until golden. The slightly bitter aroma pairs beautifully with the crisp edges, making it a good spring lunch or dinner side dish.
Vegetables · 15 minutes to cook
Nutrition (per 192g serving): 250.7 kcal · protein 8.6g · carbohydrate 32g · fat 9.8g · sodium 320mg
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: If the butterbur leaves are too wet, the batter will become watery, so gently shake off the excess water after washing them.
Tips: Spread the batter thin so the leaves touch the pan, bringing out their aroma and crisp texture.
Tips: Pancake mix is already seasoned, so fry one pancake first, taste it, and adjust the seasoning if needed.
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Ingredients (1 serving)
- Butterbur leaves — 60 g
- Korean pancake mix — 40 g
- Egg — 0.5 pc
- Water — 60 ml
- Cooking oil — 0.5 Tbsp