Seaweed and Chive Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes are made with seaweed and chives mixed into the batter, then pan-fried until golden.
These savory pancakes are made with seaweed and chives mixed into the batter, then pan-fried until golden. They’re crisp around the edges and soft in the middle, making them a nice rainy-day snack or a side for rice.
Side dishes · 20 minutes to cook
Nutrition (per 198g serving): 356.2 kcal · protein 8.2g · carbohydrate 48.3g · fat 15.1g · sodium 448mg
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: Use cold water and avoid overmixing the batter for crispier pancakes.
Tips: Spread the batter thinly and leave a little space in the pan to make flipping easier.
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Ingredients (1 serving)
- Nori — 2 sheet
- Garlic chives — 0.5 handful
- Korean pancake mix — 0.5 cup
- Water — 0.4 cup
- Cooking oil — 1 Tbsp