Aromatic Water Parsley Pancake: A Crispy Delicacy for a Spring Shower
Water Parsley Pancake that Resembles the Sound of Spring Rain
On a day with the gentle sound of spring rain, nothing is more comforting than a warm, sizzling pancake! Enjoy a delightful time with this thinly sliced and crispy water parsley pancake, generously packed with fragrant water parsley. The savory aroma mingling with the sound of rain will surely whet your appetite.
Main Ingredients
- 1 bunch fresh water parsley (minari)
- 2/3 cup pancake mix (buchimgaru)
- 1/2 cup water
- Generous amount of cooking oil or pan-frying oil
Cooking Instructions
Step 1
First, prepare 1 bunch of fresh water parsley. Soak it in water with a few drops of vinegar for about 5-10 minutes to gently loosen it up. Then, rinse it thoroughly under running water multiple times to remove any soil or debris. Nowadays, greenhouse-grown water parsley is very clean.
Step 2
Cut the cleaned water parsley into manageable lengths of about 6-7 cm (approximately 2.5-3 inches). If they are too long, they can be cumbersome to fry, so trimming them to a suitable size is recommended.
Step 3
Place the cut water parsley into a bowl. Prepare 2/3 cup of pancake mix, and gradually add 1/2 cup of water while mixing to create a batter. The key here is to make the batter just thick enough to bind the water parsley together with minimal batter. If it’s too watery, the pancake will be soggy, and if it’s too thick, it might taste doughy. The pancake mix usually contains seasoning, so you don’t need to add extra salt.
Step 4
Tip! Personally, I don’t prefer too much batter on my pancakes. A thick coating of batter can absorb a lot of oil, making the pancake feel greasy. The goal is to highlight the fresh and crisp texture of the water parsley itself.
Step 5
Optional: If you’d like a hint of spiciness, you can crush or finely chop a small amount of chili flakes (like Peperoncino) and mix it into the batter. A subtle kick of heat will enhance the overall flavor of the pancake.
Step 6
Now, let’s get frying! Heat a generous amount of cooking oil in a pan over medium-low heat. Ensuring the oil is sufficiently hot will prevent the pancake from sticking and help it cook up golden and crispy.
Step 7
Pour the batter-coated water parsley thinly onto the heated pan. Instead of pressing it down firmly, lightly spread it out. This is the secret to achieving a thinner and crispier pancake. Use an appropriate amount for the size of your pan.
Step 8
Once the edges start to turn golden brown, carefully flip the pancake. Cook the other side until it’s also golden and crispy. After both sides are beautifully browned, don’t place the pancake directly onto a plate. Instead, transfer it to a cooling rack for a minute or two to let it cool slightly. This step helps maintain its crispiness and prevents sogginess.
Step 9
Once slightly cooled, cut the water parsley pancake into bite-sized pieces. This makes them easy for everyone, including children, to pick up and enjoy.
Step 10
Arrange the cut pieces attractively on a clean bamboo basket or plate for a beautiful presentation. The pancake is best enjoyed warm right after cooking. Savor the crispy texture and the fresh, herbaceous aroma of the water parsley for a delightful mealtime experience!
