Chewy Buckwheat Pancake: A Healthy Snack with a Taste of Gangwon-do
♥ [Newlywed’s Table] Buckwheat Pancake, a Representative Dish of Gangwon-do: Just Like Mom’s Cooking!
A taste of nostalgia! Perfect for days when you miss your mom’s cooking~ Buckwheat pancakes, a staple on Gangwon-do’s Chuseok ancestral tables! Its chewy and savory texture is its charm~ Enjoy this healthy and delicious buckwheat pancake, loved by everyone, made easily at home.
Main Ingredients
- 2 rice cups buckwheat flour
- 6-7 cabbage leaves
- 6 stalks green onions
- 1.8 cups water (approx. 360ml)
Cooking Instructions
Step 1
First, prepare the cabbage, the star ingredient of your buckwheat pancake. You can use 6-7 fresh cabbage leaves that have been washed thoroughly. Alternatively, if using kimchi, you can wash some kimchi to prepare. If using fresh cabbage, after washing the leaves, lightly salt them to soften them before cooking. Prepare the green onions by washing them; if you don’t have green onions, chives can also be used for a great flavor. Chop them into about 5cm lengths.
Step 2
Now, let’s make the buckwheat batter. In a bowl, add 2 rice cups of buckwheat flour. Gradually pour in 1.8 cups (approx. 360ml) of water while mixing. Whisk well with a whisk or spoon until you have a smooth batter with no lumps. It’s important to achieve a consistency that’s neither too thin nor too thick, allowing it to spread thinly on the pan. The batter should flow smoothly when scooped with a spoon.
Step 3
Heat a pan over medium-low heat and add a generous amount of cooking oil. Once the pan is sufficiently hot, ladle a large spoonful of the prepared buckwheat batter into the center. Allow the batter to spread naturally and thinly. Using the back of a spoon or ladle, gently spread it outward from the center in a spiral motion, like drawing a snail’s trail, to create a thin pancake. Spreading it as thinly as possible will result in a chewier and crispier texture.
Step 4
Once the buckwheat batter is thinly spread on the pan, quickly arrange the prepared cabbage and green onions (or chives) attractively on top before the batter fully cooks. This ensures the ingredients adhere well to the pancake. Maintain medium-low heat and wait until the bottom of the pancake is golden brown and cooked through. When the edges start to look slightly dry and lift, carefully flip the pancake with a spatula and cook the other side until it’s also golden brown. Be careful not to cook over high heat, as it may burn.
Step 5
Once both sides are nicely golden brown, cut the pancake into bite-sized pieces and arrange them beautifully on a plate. Your delicious buckwheat pancake is ready! Enjoy the chewy and savory flavor best when served warm. It’s even more delicious with a side of soy sauce dipping sauce or a simple soy-vinegar dip.
