Fluffy and Aromatic Crab Stick and Egg Pancake
Simple Egg Pancake with Crab Sticks and Chili Peppers
Here’s a delightful egg pancake made with versatile crab sticks and fresh eggs! Adding a hint of spicy Korean chili pepper (cheongyang chili) elevates the flavor, making it incredibly delicious. This recipe is highly adaptable, perfect for a light meal, a tasty snack for kids, or a savory accompaniment to drinks. For a video recipe, check out our YouTube channel!
Ingredients
- Crab sticks (Imitation crab meat) 128g
- 2 Large eggs
- 1 Korean chili pepper (Cheongyang chili)
- 2 Pinches of salt
- A pinch of black pepper
- Cooking oil, as needed
Cooking Instructions
Step 1
Begin by cracking 2 large eggs into a clean mixing bowl. Add 2 pinches of salt and a pinch of black pepper. Whisk gently with a fork or whisk until the yolks and whites are well combined and there are no streaks of either.
Step 2
Prepare 1 Korean chili pepper (Cheongyang chili). If you enjoy a bit of heat, you can leave the stem on. However, if you prefer a milder flavor or are making this for children, carefully remove the seeds and pith.
Step 3
Finely mince the deseeded Korean chili pepper. Mincing it finely ensures it disperses evenly throughout the pancake batter and adds a pleasant texture and spicy aroma when cooked.
Step 4
Add the finely minced chili pepper to the beaten eggs and stir gently to combine. The fresh chili will infuse the egg mixture with its delightful fragrance and mild spice.
Step 5
Now, prepare the crab sticks. Gently shred the crab sticks with your fingers into bite-sized pieces. Aim for pieces that are about 2-3 cm long, roughly divided into three. This size will provide a good texture and look appealing in the pancake.
Step 6
Add the shredded crab sticks to the egg and chili mixture. Fold them in gently with a spatula, ensuring they are evenly coated with the batter without breaking them apart. This creates the delicious pancake base.
Step 7
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Spoon portions of the mixture into the hot pan, gently flattening them into small, round pancakes. Cook until the bottom is golden brown and set, then carefully flip and cook the other side until equally golden and cooked through. Once both sides are beautifully golden, your delicious crab stick and egg pancakes are ready to serve!
