Rapeseed Greens Pancake recipe - ingredients, nutrition and when to eat it
This Korean-style pancake is made by coating rapeseed greens in pancake batter and cooking it until the edges are crisp.
This Korean-style pancake is made by coating rapeseed greens in pancake batter and cooking it until the edges are crisp. The greens’ fresh aroma pairs well with the savory batter, making it a nice side dish for a light lunch or dinner.
Vegetables · 15 minutes to cook
Tips: Spread the batter thinly to bring out the aroma of the rapeseed greens and crisp the edges.
Tips: If the greens are very wet, the batter may become runny, so shake off plenty of water after washing.
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)
- Rapeseed greens — 80 g
- Korean pancake mix — 60 g
- Water — 70 ml
- Cooking oil — 1 Tbsp