Tuesday, August 30, 2011

Korean Style Corn Pancakes

Recipe from: The Healthy Foodie
(serves 4)

  • 1½ cup whole wheat pastry flour
  • 2 tbsp cornstarch
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups ice cold water
  • 2 eggs, beaten
  • 2½ cups fresh (or frozen) corn kernels
  • 6 green onions, finely chopped
  • 4 birds eye chilis, finely chopped
  • ¼ cup soy sauce (japanese, or tamari)
  • 4 tsp rice vinegar
  • 1 tbsp roasted sesame seeds
  • 2 tsp sesame oil
  • 2 garlic cloves, minced
  1. For the sauce, simply mix all the ingredients together. Set aside to marinate at room temperature while you prepare the pancakes.
  2. In a large mixing bowl, whisk together flour, corn starch, salt and pepper. Add 2 cups ice cold water and mix until smooth and well incorporated. While whisking, add eggs  mix until just incorporated, no more. Add corn, green onions and peppers. Again, stir lightly, just to combine.
  3. Over medium heat, heat a little bit of olive oil in a cast iron or non stick pan and pour half the batter. Spread to the edges of the pan. Cook for about 8 minutes, until the bottom is nice and golden and the pancake starts to set. Flip it over and continue cooking until the other side is golden, about 5-6 minutes.
  4. Slide into a plate and repeat process with rest of the batter.
  5. Cut each pancake into 8 wedges.
  6. Serve warm with dipping sauce and lots of sauteed vegetables.
  7. These pancakes are also delicious served cold and would make a great appetizer.

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