Savory Buckwheat Pancakes with Spring Cabbage
A Delicious Blend of Spring Cabbage and Buckwheat: Taste Spring Before Winter Ends!
Craft delicious buckwheat pancakes using seasonal spring cabbage. Enjoy the crispy exterior and tender interior of these savory pancakes, capturing the essence of spring.
Main Ingredients
- 8 sheets of fresh spring cabbage
- 1/2 stalk of green onion (white part included)
- 1 red chili pepper
- 1.5 cups (approx. 150g) buckwheat flour mix
- 1.5 to 2 cups (approx. 270ml to 360ml) water (adjust to batter consistency)
- 1 pinch (approx. 1g) salt
Cooking Instructions
Step 1
Prepare 8 sheets of fresh spring cabbage. Wash them thoroughly under running water, then pat them dry. Cut them into large, bite-sized pieces, about 3-4 sections per sheet. Avoid cutting them too small, as this can cause the pancakes to break apart.
Step 2
Create the batter by combining 1.5 cups of buckwheat flour mix with 1.5 cups of water in a bowl. Whisk until smooth and free of lumps. Start with 1.5 cups of water and gradually add up to another 0.5 cup, adjusting the consistency to be thick but pourable. A batter that’s too thin might tear, while one that’s too thick can result in a raw flour taste.
Step 3
Add the cut spring cabbage to the batter. Finely julienne the white part of the green onion and add it to the mixture. Also, add the red chili pepper, thinly sliced and seeded, for a touch of color. Mix everything well to ensure all ingredients are evenly coated with the batter.
Step 4
Heat a frying pan over low heat and add a generous amount of cooking oil. Ladle some batter onto the pan and use the back of a spoon to spread it into a thin, round pancake. Cooking on low heat is crucial to ensure the pancakes cook through evenly without burning.
Step 5
Buckwheat pancakes cook quickly. Once one side is golden brown (about 2 minutes), flip it and cook the other side for another 2 minutes, turning occasionally. The entire cooking time per pancake should be around 4-5 minutes. This slow, low-heat cooking method preserves the nutty flavor of the buckwheat and the crispness of the spring cabbage.
Step 6
Your delicious spring cabbage and buckwheat pancakes are ready! Serve them hot with a side of soy-vinegar dipping sauce (ganjang-cho). Enjoy this seasonal specialty that brings the fresh taste of spring to your table!
