Fragrant Perilla Leaf and Ham Vegetable Pancakes
Fragrant Perilla Leaf and Ham Vegetable Pancakes
A Unique Pancake Recommendation: Perilla Leaf and Ham Vegetable Pancakes
This recipe uses leftover ingredients from the fridge to create fragrant perilla leaf pancakes. The addition of ham makes them perfectly seasoned and delightfully chewy. These pancakes are a fantastic way to use up vegetables and offer a wonderful savory flavor with a pleasant chewiness, complemented by the unique aroma of perilla leaves.
Main Ingredients- Perilla leaves 15g (approx. 5-6 leaves)
- Carrot 50g (approx. 1/4 medium)
- Green onion (white part) 10g (approx. 1/4 stalk)
- Onion 50g (approx. 1/4 medium)
- Ham 100g (Spam or canned ham)
- Cooking oil, as needed (for frying)
Batter Ingredients- Pancake mix 40g (approx. 1/3 cup)
- Frying mix 40g (approx. 1/3 cup)
- Cold water 5 Tbsp
- Black pepper, to taste
Dipping Sauce- Soy sauce 1 Tbsp
- Perilla oil (or sesame oil) 1/2 Tbsp
- Minced green onion 1 Tbsp
- Minced chili pepper 1/2 tsp (optional)
- Toasted sesame seeds 1/2 tsp
- Pancake mix 40g (approx. 1/3 cup)
- Frying mix 40g (approx. 1/3 cup)
- Cold water 5 Tbsp
- Black pepper, to taste
Dipping Sauce- Soy sauce 1 Tbsp
- Perilla oil (or sesame oil) 1/2 Tbsp
- Minced green onion 1 Tbsp
- Minced chili pepper 1/2 tsp (optional)
- Toasted sesame seeds 1/2 tsp
Cooking Instructions
Step 1
First, wash the perilla leaves thoroughly under running water and make sure to dry them completely to remove excess moisture. Finely julienne the carrots and ham. Finely mince the green onions and onions. Slicing the vegetables thinly will result in crispier and tastier pancakes.
Step 2
In a large bowl, combine the pancake mix and frying mix in a 1:1 ratio. Using both types of flour will create pancakes that are extra crispy and flavorful. Whisk the flours together with a whisk or chopsticks until well combined and free of lumps.
Step 3
Add the prepared perilla leaves, carrots, ham, minced green onions, and minced onions to the bowl with the flour mixture. Gradually add the cold water, about 1 tablespoon at a time, mixing until you achieve the desired batter consistency. The batter should be thick enough to hold the ingredients together but not too stiff. It should flow slightly when scooped with a spoon.
Step 4
Once the batter is mixed, add black pepper 2-3 times and gently stir to incorporate. Pepper enhances the flavor of the pancakes. If you prefer a saltier taste, you can add a tiny pinch of salt, but be mindful as the ham is already seasoned.
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Scoop the batter using a ladle and place it onto the hot pan. Use the back of the ladle to flatten the batter into a thin, even layer for consistent cooking. Ensure there is enough space between each pancake to prevent them from sticking together.
Step 6
Once the bottom side of the pancake is golden brown and the top of the batter starts to look slightly dry, carefully flip it over using a spatula. Continue to cook the other side until it is also golden brown and cooked through.
Step 7
After both sides are nicely browned and cooked, transfer the pancakes to a plate lined with paper towels. This step helps to absorb excess oil, making the pancakes even crispier and lighter.
Step 8
Arrange the oil-drained pancakes on a serving plate. Your delicious Perilla Leaf and Ham Vegetable Pancakes are now ready to be enjoyed! Serve with the prepared dipping sauce for an extra burst of flavor. Enjoy your meal!
