Savory Tuna and Egg Pancakes
How to Make Delicious Tuna and Egg Pancakes
Here’s how to make wonderfully savory tuna and egg pancakes. They’re perfect for a snack or as an appetizer!
Ingredients- 1 can (200g) tuna, drained
- 1/4 stalk green onion
- 1/6 small onion
- 1/8 small carrot
- 2 eggs
- 2 Tbsp pancake mix
- Generous amount of cooking oil
Cooking Instructions
Step 1
First, let’s prepare the supporting ingredients that will make your tuna and egg pancakes extra flavorful. Finely chop the green onion, onion, and carrot. If you like, you can also add finely chopped mushrooms or some spicy cheongyang peppers for an extra kick – it tastes great! Finely dicing the vegetables beforehand helps the pancake batter bind better and improves the texture.
Step 2
Place all the finely chopped vegetables into a bowl. Having the chopped vegetables ready in the bowl makes it convenient to mix in the other ingredients.
Step 3
Now, open the can of tuna and drain out all the oil thoroughly. Add the drained tuna to the bowl. Draining the oil from the tuna prevents the pancake from tasting too oily and allows for a more delicate flavor. Crack in the 2 eggs and add the 2 tablespoons of pancake mix. If you don’t have pancake mix, a combination of all-purpose flour and tempura flour works well too.
Step 4
Using a spoon or spatula, mix all the ingredients in the bowl thoroughly. It’s important to mix everything until well combined and it forms a smooth batter. The batter shouldn’t be too runny; a slightly thick consistency is ideal. Adjust the amount of pancake mix depending on the moisture content of your vegetables.
Step 5
Now, heat a pan over medium-low heat. Once the pan is warm, add a generous amount of cooking oil. Scoop about a tablespoon of the batter at a time and drop it onto the pan, similar to making ‘donggeurang ttaeng’ (Korean meat patties). Use the back of your spoon to gently flatten the batter into round, flat shapes. Be careful not to cook over high heat initially, as this can burn the outside while leaving the inside undercooked.
Step 6
Once the bottom of the pancakes turns golden brown, carefully flip them over. Gently press down on the pancakes with your spatula after flipping. This helps them cook evenly all the way through and achieve a crispier texture. Pressing also helps the egg bind the ingredients together nicely.
Step 7
Continue to cook over medium-low heat, flipping them occasionally, until both sides are golden brown and appetizing. Ensure they are cooked through for a tender and delicious result. This thorough cooking is key to achieving the perfect tuna and egg pancakes.
Step 8
Once cooked, place the tuna and egg pancakes on paper towels to drain off any excess oil. This step makes them even more delectable and clean-tasting. They are best enjoyed warm! Serving them with soy sauce or ketchup on the side will enhance the flavor even further. : )
