Crispy and Savory Lotus Root Pancake
Softly Blended Lotus Root Pancake, Loved Even by Children
This lotus root pancake is a hit even with kids who usually don’t eat lotus root! Blended until smooth, it’s wonderfully crispy on the outside and tender on the inside. It’s a charming dish perfect for kids’ snacks on special occasions or as a delightful accompaniment to makgeolli (Korean rice wine) for adults.
Main Ingredients- 1 medium lotus root
- 100g milk (about 1/2 cup)
- 100g Korean pancake mix (buchim garu, about 1 cup)
- Pinch of salt
- Vegetable oil or canola oil, for frying
Cooking Instructions
Step 1
First, prepare 1 lotus root. A medium-sized one works best for this recipe. Use a peeler to carefully remove the skin from the lotus root. Rinse the peeled lotus root lightly under running water.
Step 2
Cut the peeled lotus root into bite-sized pieces (about 2-3 cm thick). Place the cut lotus root and 100g of milk into a blender. Blend until the lotus root is completely smooth. Blending it thoroughly until it’s very smooth is key to a tender pancake.
Step 3
To the smoothly blended lotus root mixture, add 100g of Korean pancake mix and a pinch of salt. Mix well until there are no lumps. The batter should be slightly thicker than pancake batter – not too runny, not too stiff. Adjust the amount of pancake mix as needed to achieve the right consistency.
Step 4
Heat a pan over medium-low heat and add a generous amount of cooking oil. Use a ladle or spoon to scoop portions of the lotus root batter and place them onto the hot pan. Shape them into small, round pancakes. Fry them until golden brown and crispy on both sides, ensuring they are cooked through. Enjoy your delicious lotus root pancakes!
