Crispy and Aromatic Chive and Egg Pancake
Easy Homemade Chive and Egg Pancake Recipe
Experience the fantastic combination of fresh chives and soft eggs! Learn how to make a delicious chive and egg pancake that’s crispy on the outside and tender on the inside, loved by everyone. This recipe is quick and easy. Perfect as a snack with makgeolli or as a satisfying meal.
Pancake Batter- 1 bunch of chives (approx. 200g)
- 1 cup tempura flour
- 1 cup pancake mix (buchim garu)
- 1.5 to 2 cups cold water (for adjusting consistency)
Cooking Instructions
Step 1
First, wash the chives thoroughly and pat them dry. Then, cut them into approximately 3-4 cm lengths. Cutting them too long can make them difficult to fry. In a bowl, combine the tempura flour and pancake mix in a 1:1 ratio. Gradually add cold water while stirring with chopsticks to create a batter that flows slowly. The key is to achieve a pourable consistency; if it’s too thin, the pancake might tear.
Step 2
Add the cut chives to the batter bowl and mix them evenly. Heat a frying pan over medium heat and generously add cooking oil. Ladle portions of the batter onto the hot pan and spread them thinly. Making smaller pancakes results in crispier edges, which are tastier. Fry them until golden brown on both sides, almost like deep-frying.
Step 3
As the edges of the chive pancake start to cook and the top begins to set, crack the eggs directly over the pancake. You can either cook the eggs whole without breaking the yolks, or lightly scramble them and spread them thinly over the chive pancake for a more appetizing look. Continue cooking over medium-low heat until the eggs are fully set.
Step 4
Once the eggs are completely cooked, your delicious chive and egg pancake is ready! The golden-brown chives and tender eggs create a wonderfully flavorful dish. It’s best enjoyed immediately while warm. For an extra touch, serve with a soy-based dipping sauce according to your preference.
