Saltwort Pancake recipe - ingredients, nutrition and when to eat it
This springtime pancake is made by mixing saltwort with pancake mix and beaten egg, then pan-frying it until golden.
This springtime pancake is made by mixing saltwort with pancake mix and beaten egg, then pan-frying it until golden. Its lightly salty, crisp texture makes it a great side dish for a light lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 232g serving): 366.8 kcal · protein 12.4g · carbohydrate 40.3g · fat 17g · sodium 617.1mg
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: Overmixing the batter can make the pancake tough.
Tips: If the saltwort is too wet, it can thin the batter, so shake off the water thoroughly after washing.
Tips: Spreading the batter thinly in the pan makes the edges even crispier.
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Ingredients (1 serving)
- Sebalnamul (Korean wild greens) — 60 g
- Korean pancake mix — 50 g
- Egg — 1 pc
- Water — 60 ml
- Cooking oil — 1 Tbsp