Aromatic Perilla Leaf and Vegetable Pancakes
Use Up Your Fridge: Delicious Vegetable Pancakes with Fragrant Perilla Leaves
Pancakes made with leftover vegetables from your fridge and fragrant perilla leaves.
Main Ingredients
- 40 fresh perilla leaves
- 1/4 small onion
- 1/2 medium carrot
- 1/2 bell pepper (any color you like)
Cooking Instructions
Step 1
First, thoroughly wash all the vegetables you’ll be using for the pancakes. Separate the perilla leaves, rinse them well, and pat them dry. Finely mince the onion, carrot, and bell pepper. The smaller you mince the vegetables, the softer and more evenly the pancakes will cook.
Step 2
In a large bowl, combine the minced onion, carrot, and bell pepper with the perilla leaves. Add the rice flour (or pancake mix), 2 fresh eggs, a pinch of salt, and a pinch of black pepper. Mix everything together. If the batter seems too thick, gradually add cold water, about 1 tablespoon at a time, until you achieve a smooth, pourable consistency. Stir with chopsticks or a spatula until all ingredients are well incorporated.
Step 3
Heat a generous amount of rice bran oil in a pan over medium-low heat. Spoon the batter onto the hot pan, creating pancakes of your desired size and thickness. Once the bottom side turns golden brown and crispy, carefully flip the pancakes and cook the other side until equally golden and cooked through. Continue to fry until both sides are beautifully golden and irresistible. Your delicious perilla leaf and vegetable pancakes are ready to enjoy!
