Aromatic Spring Delight: Seaside Spinach Pancake
Seasonal Spring Vegetable Recipe: Crispy and Fragrant Seaside Spinach Pancake
Seaside spinach, a gem available from mid-October to late spring, thrives by the sea, absorbing its salty essence. Locally, it’s sometimes called ‘sea greens.’ Enjoy its unique flavor in this crispy and aromatic pancake. The delightful combination of the sea’s subtle brininess and the savory pancake batter will awaken your taste buds this spring. It’s a dish loved by both children and adults!
Main Ingredients
- Seaside spinach 200-300g (generous 2-3 handfuls)
- Pancake mix 6 Tbsp
- Carrot 1/5 (thinly julienned)
- Eggs 2
- Cocktail shrimp, to taste (optional, for richer flavor!)
- Onion 1/2 (optional, adds sweetness and aroma)
- Cheongyang chili peppers 2 (optional, for a spicy kick!)
Batter Seasoning
- Salt 2 pinches (for seasoning)
- Water 150-200ml (to adjust batter consistency)
- Salt 2 pinches (for seasoning)
- Water 150-200ml (to adjust batter consistency)
Cooking Instructions
Step 1
Gently rinse 200-300g of fresh seaside spinach 2-3 times under running water to remove any dirt or debris. Drain the water by placing it in a colander for a short while. Avoid squeezing too hard, as this can crush the delicate leaves; simply shake gently to remove excess water.
Step 2
Peel and thinly julienne 1/5 of a carrot. The vibrant orange shreds will add visual appeal and a subtle sweetness to your pancake.
Step 3
In a large bowl, combine the prepared seaside spinach and julienned carrots. Add 6 tablespoons of pancake mix and 150-200ml of water. Start with about 150ml of water and add more as needed to achieve your desired batter consistency. Gently mix with a spoon or spatula until no dry flour remains. Overmixing can lead to a gummy batter.
Step 4
Crack 2 eggs into the batter. Eggs contribute to a softer, richer pancake and enhance its crispiness. Mix gently again until everything is well incorporated.
Step 5
Add 2 pinches of salt to season the batter. While seaside spinach has a natural salinity, a little extra salt enhances the overall savory flavor of the pancake.
Step 6
Give the mixture one final gentle stir to combine all ingredients. If you’re adding cocktail shrimp, thinly sliced onion, or finely chopped Cheongyang chili peppers, mix them in now. Ensure everything is evenly distributed for a flavorful pancake batter.
Step 7
Heat a pan over medium heat and pour in a generous amount of cooking oil. Ample oil is key to achieving a crispy pancake. Once the pan is adequately heated, reduce the heat to medium-low to prevent the pancake from burning.
Step 8
Spread the seaside spinach batter thinly and evenly in the heated pan, creating a pancake shape. If using cocktail shrimp, arrange them evenly over the batter. Spreading the batter thinly ensures it cooks through evenly and becomes delightfully crisp.
Step 9
Cook slowly over low heat. High heat can burn the outside before the inside is cooked. Once the bottom side is golden brown, carefully flip the pancake with a spatula. Cook the other side until it’s also golden brown and crispy.
Step 10
Your delicious seaside spinach pancake is ready when both sides are golden brown! The thinner you make the pancake, the more you’ll appreciate the unique, fresh, and aromatic flavor of the seaside spinach. Enjoy it hot with a side of soy-based dipping sauce!
