Savory Perilla Seed and Yam Pancake
A Stomach-Friendly Delicacy: How to Make Perilla Seed and Yam Pancakes
This yam pancake, resembling a Korean hotteok in appearance, is a wonderfully healthy dish. Made with mashed yam and whole perilla seeds, it’s not only delicious but also beneficial for your stomach. Enjoy this nutritious and wholesome treat.
Pancake Ingredients- 1/2 Yam (approx. 100-150g)
- 3 Tbsp Whole Perilla Seeds
- 1/2 cup Sweet Rice Flour (approx. 50-60g)
- A pinch of Salt
- Water (as needed)
- Generous amount of Cooking Oil
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious yam pancakes. Washing and measuring them beforehand will make the cooking process much smoother.
Step 2
Peel the yam and cut it into bite-sized pieces. Place the chopped yam into a blender. Add a very small amount of water and blend until smooth and creamy. If you don’t have a blender, a grater can also be used.
Step 3
In a bowl, combine the blended yam with sweet rice flour, whole perilla seeds, and a pinch of salt. Mix thoroughly with a spatula or spoon until a cohesive batter forms. If the batter seems too thick, add a little water at a time until it reaches a good consistency – it should be thick enough to hold its shape when spooned onto the pan.
Step 4
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Spoon dollops of the yam batter onto the hot pan, shaping them into small, flat circles.
Step 5
Once the edges start to turn golden brown, carefully flip the pancakes. Cook the other side until it’s also golden and crisp. Flip occasionally to ensure they are cooked through evenly. Your delicious perilla seed and yam pancakes are ready! Enjoy them while they are warm.
