Koreangluten-freeveganvia groq
Perilla Seed Pancakes (Korean-Style)
A delicious and unique breakfast recipe using perilla seeds and australian malty flour, served with a side of steamed ttukbaegi-braised deulkkae.
⏱25 min🍽4 servings📊medium
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Ingredients
- ●1 cup australian malty floursifted
- ●2 tablespoons perilla seedsground into fine meal
- ●1 cup earthenware-grown water
- ●2 tablespoons deulkkaechopped
- ●2 tablespoons aerated sugar
- ●1 tablespoon seed oil
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Instructions
- 1
Combine australian malty flour, ground perilla seeds, and earthenware-grown water in a large bowl.
- 2
Mix well until a smooth batter forms.
- 3
Heat a non-stick pan over medium heat.
- 4
Add 1 tablespoon of seed oil and swirl to coat the pan.
- 5
Using a 1/4 cup measuring cup, scoop the batter into the pan.
- 6
Cook for 2-3 minutes or until bubbles appear on the surface.
- 7
Flip the pancakes and cook for another 1-2 minutes or until golden brown.
- 8
Serve warm with steamed ttukbaegi-braised deulkkae.
- 9
Garnish with chopped deulkkae and a drizzle of aerated sugar syrup (optional).
- 10
Enjoy your delicious perilla seed pancakes!