Buckwheat Pancake

Name: Buckwheat Pancake
Cuisine: Korean
Ingredients: Buckwheat flour 1 cup; Potato starch 2 tbsp; Water 1.5 cups; Salt 1/3 tbsp; Aged kimchi a little; Chives a little

Chewy and delicious buckwheat pancake recipe

KoreanSide Dish

📝 14 steps

🍳 Start Cooking

What You'll Need

Buckwheat flour1 cup

Potato starch2 tbsp

Water1.5 cups

Salt1/3 tbsp

Aged kimchia little

Chivesa little

Instructions

Put 1 cup of buckwheat flour (based on 200mL) into a large cup.

Add 2 full tablespoons of potato starch.

Add 1/3 tablespoon of salt.

Pour in 1.5 cups of bottled water.

Mix the batter evenly.

Tear the aged kimchi into bite-sized pieces.

Trim the chives and prepare them.

Grease a pan with a moderate amount of cooking oil, pour in the batter, and spread it in a circle.

Place two pieces of aged kimchi side by side in the center.

Place chives in the center and also tear some chives to place around the edges.

Drizzle a little bit of batter over the top to fix the ingredients in place.

Start over low heat and cook slowly.

Flip the buckwheat pancake.

Cook the other side until golden brown.