Crispy Seaweed Pancake with Spicy Cheongyang Peppers
How to Make a Simple and Delicious Seaweed Pancake with Cheongyang Peppers
Let’s make a savory pancake using fresh seaweed and spicy Cheongyang peppers. This recipe is perfect for a simple snack or a delightful accompaniment to a refreshing drink.
Ingredients- Seaweed (rehydrated dried seaweed) 200g
- Cheongyang peppers 2
- All-purpose flour 30g
- Pancake mix 30g
- Salt A pinch
- Vegetable oil 50ml
- Water 2 cups
Cooking Instructions
Step 1
There’s nothing quite like a hot, savory pancake on a rainy day! Today, we’re making a delightful seaweed pancake that perfectly balances the fragrant aroma of the sea with the spicy kick of Cheongyang peppers. It’s a wonderful snack for any time or a perfect partner for a cold drink. Let’s enjoy making and eating this delicious treat!
Step 2
First, carefully clean the rehydrated seaweed by rinsing it thoroughly under running water to remove any sand or impurities. Gently squeeze out excess water. Then, chop the seaweed into bite-sized pieces, about 2-3 cm long. Finely mince the Cheongyang peppers. This will add a pleasant spiciness and enhance the vibrant color of the pancake.
Step 3
Now, let’s prepare the batter. In a large bowl, combine the all-purpose flour and pancake mix. Gradually add the 2 cups of water, whisking until smooth and free of lumps. Add the minced Cheongyang peppers and the chopped seaweed to the batter. Sprinkle in a pinch of salt and gently mix everything together. Be careful not to overmix, as this can make the pancake tough. Mix just until all the ingredients are evenly distributed. Heat 50ml of vegetable oil in a non-stick skillet over medium heat. Ladle portions of the batter into the hot skillet, spreading them into thin, round pancakes. Cook until the edges turn golden brown and the surface begins to bubble. Flip the pancake and cook the other side until golden and crispy. Ensure both sides are evenly browned for maximum crispiness.
Step 4
Voilà! Your fragrant seaweed pancake, infused with the essence of the sea and a hint of spice from the Cheongyang peppers, is ready. It’s best enjoyed hot off the pan. You can also serve it with a simple soy-based dipping sauce, if you like!
