Water Dropwort and Tofu Pancake recipe - ingredients, nutrition and when to eat it
This pancake is made with fragrant water dropwort and soft tofu, then pan-fried until golden.
This pancake is made with fragrant water dropwort and soft tofu, then pan-fried until golden. It’s savory on the outside and moist inside, making it a light addition to a spring lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 235.5g serving): 361.9 kcal · protein 17.8g · carbohydrate 20.1g · fat 23.2g · sodium 742.5mg
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 well so the batter spreads less in the pan.
Tips: Add the water dropwort after mixing the batter to preserve its fresh aroma and green color.
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Ingredients (1 serving)
- Minari (water dropwort) — 50 g
- Tofu — 100 g
- Egg — 1 pc
- Korean pancake mix — 2 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.3 tsp