Thistle and Tofu Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes are made with blanched thistle greens and mashed tofu, then pan-fried until golden. They’re rich and mild, with a subtle herbal aroma.
These savory pancakes are made with blanched thistle greens and mashed tofu, then pan-fried until golden. They’re rich and mild, with a subtle herbal aroma. Serve them as a light lunch or a side dish at dinner.
Vegetables · 20 minutes to cook
Nutrition (per 223g serving): 248.4 kcal · protein 18.1g · carbohydrate 13.1g · fat 13.9g · sodium 252.6mg
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: Drain the tofu and thistle greens well so the batter holds together and is easy to flip.
Tips: If the batter is too loose, add a little more flour. Use less salt if you want the thistle’s aroma to come through.
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Ingredients (1 serving)
- Thistle greens (blanched) — 60 g
- Tofu — 100 g
- Egg — 1 pc
- Flour — 1 Tbsp
- Cooking oil — 1 tsp
- Salt — 0.5 g