Korean Flower Pancake
A delicate and crispy Korean-style pancake filled with sweet and floral flavors. Perfect as a dessert or snack.
Ingredients
- ●1 cup Hwajeon Flower Batterstore-bought or homemade
- ●2 tablespoons Sugarfor dusting
- ●1/4 cup Vegetable Oilfor frying
- ●2 large Eggsbeaten for batter
- ●1/2 cup Milkfor batter
- ●1 cup Korean Pantry Flourfor dusting
- ●1/4 teaspoon Sweet Red Pepper Powderfor flavor
Instructions
- 1
In a large bowl, whisk together hwajeon flower batter, sugar, and vegetable oil.
- 2
Add beaten eggs and milk. Whisk until smooth.
- 3
Heat a non-stick pan or a cast-iron skillet over medium heat.
- 4
Add a small amount of Korean pantry flour to the pan and swirl it around to coat the bottom.
- 5
Pour 1/4 cup of batter into the pan and spread it evenly.
- 6
Cook for 2-3 minutes or until the bottom is golden brown.
- 7
Loosen the pancake with a spatula and flip it over.
- 8
Cook for another 2 minutes or until the other side is also golden brown.
- 9
Repeat with the remaining batter, until all the pancakes are cooked.
- 10
Dust with Korean pantry flour and sweet red pepper powder before serving.