Spring Greens Pancake Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox brings together fragrant spring greens and a crisp, pan-fried batter for a satisfying meal.
This lunchbox brings together fragrant spring greens and a crisp, pan-fried batter for a satisfying meal. The greens’ aroma pairs with the rich flavor of the oil, and the pancake is delicious warm or cooled for lunch.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 204g serving): 366.5 kcal · protein 7.8g · carbohydrate 50.4g · fat 15.1g · sodium 828mg
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: Shake off the greens’ moisture well so the batter doesn’t become too thin and the edges turn crisp.
Tips: Let the pancake cool briefly before packing to reduce steam buildup and sogginess.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Korean pancake mix — 60 g
- Chamnamul (Korean wild greens) — 30 g
- Wild chives — 20 g
- Water — 70 ml
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp
- Vinegar — 1 tsp