Savory Buckwheat and Spring Greens Pancake
Savory Buckwheat and Spring Greens Pancake
A Deliciously Crispy Buckwheat Pancake Featuring Fresh Spring Greens
Even in the depths of winter, the first signs of spring emerge with delicate wild chives, garlic sprouts, tender spring cabbage, and sea asparagus peeking through. This delightful array of spring greens brings the essence of the season right to your kitchen! Introducing ‘Buckwheat Spring Greens Pancake,’ where fresh, vibrant spring greens are coated in a nutty buckwheat batter and pan-fried to a perfect crisp. Unlike a typical cabbage pancake, this dish offers a satisfying crunch with every bite, complemented by the wholesome, nutty flavor of buckwheat and the savory umami from dried shrimp powder. It’s a simple yet elegant way to enjoy the tastes of spring, perfect as a snack or a delightful accompaniment to a glass of makgeolli (Korean rice wine).
Ingredients- 10 pcs Spring Cabbage (cleaned and prepared)
- 1 cup Buckwheat Flour (approx. 100g)
- 1 tsp Salt (for seasoning)
- A little All-Purpose Flour (for coating the cabbage)
- 1 Tbsp Dried Shrimp Powder (for umami)
- 0.5 Tbsp Black Sesame Seeds (for flavor and garnish)
- Plenty of Cooking Oil (for pan-frying)
Cooking Instructions
Step 1
First, prepare the spring cabbage. Remove any yellow or dirty outer leaves and wash them thoroughly under running water. Shake off excess water. Cut the cabbage into pieces that fit your pan; roughly 5-7 cm in length is ideal to maintain a good texture.
Step 2
In a mixing bowl, combine 1 cup of buckwheat flour. Add 1 teaspoon of salt for seasoning, 1 tablespoon of dried shrimp powder for a savory depth of flavor, and 0.5 tablespoon of black sesame seeds for a nutty aroma and visual appeal.
Step 3
Gradually add water to the buckwheat flour mixture while stirring to prevent lumps. Aim for a batter consistency that flows smoothly from a whisk or spoon – like thick but pourable pancake batter. If the batter is too thin, it won’t coat the cabbage well; if it’s too thick, the coating will be heavy. (Tip: You can adjust the consistency by adding a little more buckwheat flour or water as needed.)
Step 4
Lightly dust the prepared spring cabbage leaves with a bit of all-purpose flour. This flour coating acts as a binder, helping the buckwheat batter adhere better to the cabbage and preventing the pancake from falling apart during cooking.
Step 5
Dip the flour-dusted spring cabbage into the buckwheat batter, ensuring both sides are evenly coated. Gently shake off any excess batter before placing it in the pan.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot (a drop of batter should sizzle immediately), carefully place the batter-coated spring cabbage pieces into the pan. Ensure not to overcrowd the pan; cook in batches if necessary. Maintaining the right oil temperature is key for a crispy pancake.
Step 7
Pan-fry each side until golden brown and crispy, which typically takes about 3-5 minutes per side. Flip carefully using a spatula. Once both sides are beautifully golden and the pancake is cooked through, transfer it to a plate lined with paper towels to drain any excess oil. Your delicious Buckwheat Spring Greens Pancake is now ready to be enjoyed!
