Zucchini and Chive Pancake
A Delightful Weekend Special: Make a Simple Zucchini and Chive Pancake with Fresh Chives and Zucchini.
On rainy days, nothing beats a warm, crispy Korean pancake, especially one made with savory chives. It reminds me of happy childhood memories, curled up with comic books while my mom made jeon (pancakes) like this for me during school breaks. The rain outside only amplifies that cozy feeling. Don’t we all have such cherished memories? Today, let’s recreate that comfort with a delicious Zucchini and Chive Pancake, a simple yet satisfying dish perfect for a weekend treat.
Main Ingredients
- 1/2 medium zucchini
- 1 handful of fresh chives (approx. 100g)
- 1/2 medium onion
- 2 Korean green chili peppers (add more if you like it spicy)
- 1 king oyster mushroom
Batter and Seasoning
- 1 cup pancake mix (approx. 120g)
- Water (for adjusting batter consistency)
- Cooking oil (generous amount)
- Ponzu sauce or Soy sauce with vinegar (for dipping)
- 1 cup pancake mix (approx. 120g)
- Water (for adjusting batter consistency)
- Cooking oil (generous amount)
- Ponzu sauce or Soy sauce with vinegar (for dipping)
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the zucchini into half-moon shapes about 0.5cm thick, or dice them into small cubes for easier eating, especially for children. Wash the chives and cut them into 4-5cm lengths. Thinly slice the onion. Slice the king oyster mushroom thinly along the grain. Finely chop the green chili peppers, removing the seeds if you prefer less heat. The green chilies are key for a bit of spice, so feel free to add more if you enjoy a kick. Even if you start with small amounts, the vegetables will add up, so adjust the quantities based on how many people you’re serving.
Step 2
In a bowl, combine 1 cup of pancake mix. Gradually add water while stirring with chopsticks, ensuring there are no lumps. Aim for a consistency that’s neither too thick nor too thin – it should spread easily in the pan, similar to a slightly thinner pancake batter.
Step 3
Add all the prepared vegetables – zucchini, chives, onion, king oyster mushroom, and green chilies – to the batter. Mix well until all the ingredients are evenly coated. If the batter seems too thick, add a little more water. If it’s too thin, add a bit more pancake mix until you reach your desired consistency.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the pan is hot, ladle about one ladleful of the batter onto the pan. Use a spatula or the back of the ladle to spread it thinly and evenly. Avoid making the pancake too thick, as it might not cook through properly and can become soggy. Spreading it thinly ensures a crispy texture, and the thickness can be adjusted to your preference.
Step 5
Cook over medium heat until golden brown and crispy on both sides. Be careful not to let the heat be too high, as the outside could burn before the inside is cooked. When the edges start to set and bubbles appear on the surface, it’s time to flip. If you flip too early, the pancake might break apart. Ensure it’s cooked enough before attempting to flip. Flip and cook until evenly golden and crisp. Repeat as needed.
Step 6
Once cooked, cut the Zucchini and Chive Pancake into serving pieces and arrange them attractively on a plate. We love dipping ours in ponzu sauce at home; its tangy flavor perfectly complements the richness of the pancake. If you don’t have ponzu sauce, a simple mix of 2 tablespoons of soy sauce with 1/2 tablespoon of vinegar works wonderfully. Enjoy it while it’s warm for the best experience!
