Ingredients
Equipment
Method
- Prepare a medium-sized bowl and add the flour, cornstarch, salt, garlic powder, onion powder, and icy cold water. Whisk well. Transfer the pancake batter to a measuring jug for easier pouring.
- Add approximately 3 tablespoons of cooking oil to a moderately heated frying pan, spreading it evenly around the pan. Increase the heat to high and preheat the pan until the bottom is well heated. Be cautious as the oil heats up.
- Wait about 1 minute until the oil is hot enough for cooking. Drop a small amount of pancake batter into the pan to check; if it sizzles, the oil is ready. Reduce the heat to medium-high. Pour just under half a cup of pancake batter into the pan and spread it evenly and thinly.
- Place 6 green onion tops on the pancake batter, parallel to each other. Pour a little batter over and between the green onions, filling the gaps. Reduce the heat to medium.
- Place some calamari, prawns, and red chilies (if using) sparingly over the green onions.
- Use a spoon to drizzle half of the beaten egg over the pancake. While cooking, gently move the pancake in a circular motion from time to time to prevent sticking.
- Flip the pancake when the top is partially cooked, which takes about 4 minutes. If needed, add more cooking oil around the edges of the pancake to help release it. Press the pancake with a spatula a couple of times to make it crispy. Cook for another 3 to 4 minutes. Turn off the heat and transfer the pancake onto a plate or cutting board.
- Repeat steps 2 to 7 with the remaining ingredients until everything is used up.
- Slice the pancake into bite-sized pieces. Serve it with Korean pancake sauce.
Nutrition
Notes
Two pancakes are enough for 4 servings as an appetizer. This recipe uses basic ingredients. If you use Korean pancake mix, omit the flour, cornstarch, salt, garlic powder, and onion powder.