Savory Crab & Chive Pancake: A Perfect Rainy Day Treat
Enjoying a Delightful Chive Pancake on a Rainy Day
This is a chive pancake, perfect for those rainy days, enhanced with the delicious addition of crab meat. Enjoy a delightful crisp outside and a tender inside with this easy-to-make recipe. It’s a comforting dish that brings warmth and flavor to any occasion, especially when the weather calls for something special.
Main Ingredients- 1 large bunch of chives (about 1 big handful)
- 1 Korean green chili pepper (Cheongyang pepper)
- 1 can of crab meat (drained, solids only)
- A small amount of red bell pepper (optional, for color)
Batter Ingredients- 2/3 cup all-purpose flour
- 2/3 cup water
- 1 large egg
- 2 pinches of salt
- 2/3 cup all-purpose flour
- 2/3 cup water
- 1 large egg
- 2 pinches of salt
Cooking Instructions
Step 1
Let’s start by making the batter, the foundation of our delicious chive pancake. In a bowl, combine 2/3 cup of flour, 1 large egg, and 2 pinches of salt. Gradually add 2/3 cup of water, pouring it in slowly while mixing. The batter should be thin enough to spread easily on the pan but not watery – aim for a consistency that flows smoothly, like a thick but pourable liquid.
Step 2
Wash the fresh chives thoroughly and pat them dry. Cut them into segments about 4-5 cm long. Cutting them into these lengths helps maintain their pleasant texture and slightly pungent flavor, which is characteristic of a good chive pancake.
Step 3
Add the finely chopped 1 Korean green chili pepper to the chives for a touch of heat. Drain the canned crab meat well, keeping only the solid pieces. If you’d like to add some color, finely dice a small amount of red bell pepper (this is optional). Gently mix all these prepared ingredients into the batter. Stir just enough to combine everything evenly; overmixing can make the pancake tough.
Step 4
Now, it’s time to cook. Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle a portion of the batter onto the hot pan and spread it out thinly. Spreading it thinly is key to achieving a crispy texture. Cook until golden brown and slightly crispy on both sides.
Step 5
You’ll know it’s time to flip the pancake when you can gently shake the pan and the pancake moves freely, or when the edges start to look golden and crisp. This indicates that the bottom is nicely cooked and ready for flipping.
Step 6
Carefully slide a spatula underneath and flip the pancake. Cook the other side until it’s also golden brown and crispy. And there you have it – a perfectly cooked crab and chive pancake, ready to be enjoyed! Wasn’t that easy? Serve hot with a side of soy dipping sauce.
