Chewy and Savory Acorn Flour Pancake
Perfect for Rainy Days or Chilly Weather: Chewy and Savory Acorn Flour Pancake Recipe
When it’s rainy or the weather is a bit chilly, a warm, savory pancake is the perfect comfort food. Today, I’ve made a special acorn flour pancake, featuring a delightfully chewy texture and a deep, nutty flavor. This simple yet delicious recipe is sure to enrich your dining table on your next rainy day!
Main Ingredients- 3 ladles Acorn Flour (approx. 150g)
- 3 ladles Korean Pancake Mix (Buchim Garu) (approx. 150g)
- 300ml Water
- 1 Egg
- 1/2 Zucchini
- 1/2 Onion
- 1 Korean Green Chili Pepper (Cheongyang Pepper)
- 1/2 Red Chili Pepper (for garnish)
- Generous amount of Cooking Oil
Cooking Instructions
Step 1
First, let’s prepare the pancake batter. In a mixing bowl, measure and add 3 ladles of acorn flour and 3 ladles of Korean pancake mix. (A ladle is approximately 50ml.) Gradually pour in 300ml of water while mixing thoroughly until you achieve a smooth batter with no lumps. If the batter is too thick, add a little more water; if it’s too thin, add a bit more flour to reach your desired consistency. (A slightly thick yogurt consistency is ideal.)
Step 2
Once the batter’s consistency is right, crack in 1 fresh egg and mix it well with a whisk. Adding an egg will make the pancake even more tender and flavorful.
Step 3
Now, let’s prepare the vegetables that will add flavor and texture to the pancake. Finely slice 1/2 onion after peeling it. Remove the stem from 1 Korean green chili pepper, deseed it, and finely mince it. (If you enjoy a spicier kick, you can leave the seeds in.)
Step 4
Wash the 1/2 zucchini thoroughly, trim off the ends, cut it in half lengthwise, and then slice it into strips about 0.5cm thick. Avoid slicing them too thinly, as they might become mushy when cooked.
Step 5
For a vibrant splash of color, use only half of the red chili pepper. Remove the seeds and mince it finely as well. The red color will beautifully spread through the pancake, making it look even more appetizing.
Step 6
Now, combine all the prepared vegetables (sliced onion, minced green chili pepper, sliced zucchini, minced red chili pepper) with the acorn batter. Mix them evenly using a spoon or spatula, ensuring that the vegetables are well coated with the batter.
Step 7
Finally, it’s time to cook the delicious acorn flour pancake. Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is sufficiently hot, ladle about 2 ladles of the batter onto the pan and spread it into a round, flat shape using the back of the ladle. Cook for about 3-4 minutes per side, until golden brown and crispy. Gently press down with a spatula to ensure the center is cooked through. Your chewy and savory acorn flour pancake is now complete! It’s best enjoyed fresh and hot.
