Spring Greens Pancake Bento recipe - ingredients, nutrition and when to eat it
This bento features a golden pancake made with Korean wild chives and shepherd’s purse folded into a savory pancake batter.
This bento features a golden pancake made with Korean wild chives and shepherd’s purse folded into a savory pancake batter. Enjoy the crisp edges and fragrant greens with rice. It’s a lovely choice for a spring lunch or a simple dinner.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 396.5g serving): 604.8 kcal · protein 11.9g · carbohydrate 102.2g · fat 15.5g · sodium 687.6mg
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: Shake off excess water from the greens so the batter doesn’t get runny.
Tips: Let the pancake cool briefly before packing to reduce condensation and keep it from turning soggy.
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Ingredients (1 serving)
- Rice — 1 bowl
- Shepherd's purse — 0.5 handful
- Wild chives — 0.5 handful
- Garlic chives — 0.3 handful
- Korean pancake mix — 4 Tbsp
- Water — 4 Tbsp
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp
- Vinegar — 0.5 tsp