Butterbur Stalk and Perilla Pancake recipe - ingredients, nutrition and when to eat it
This spring pancake combines tender butterbur stalks with nutty ground perilla seeds.
This spring pancake combines tender butterbur stalks with nutty ground perilla seeds. It browns around the edges and stays moist inside, making it a good side dish or a light meal.
Vegetables · 25 minutes to cook
Nutrition (per 196g serving): 276.4 kcal · protein 7.2g · carbohydrate 28.2g · fat 15.5g · sodium 551.4mg
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: After boiling the butterbur stalks, peel them to remove the tough fibers more easily.
Tips: Mix the batter just until combined for a lighter pancake.
Tips: Stir in the ground perilla seeds just before cooking to preserve their nutty aroma.
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Ingredients (1 serving)
- Butterbur stems — 100 g
- Perilla seed powder — 1 Tbsp
- Korean pancake mix — 3 Tbsp
- Water — 3 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.2 tsp