Spinach Pancakes

Korean style pancake from Beyond kimchee blog. Nice idea actually and my little son love it. The spinach taste delicious and crispy.


Prep time 10 minute(s) Cook time 15 minute(s) Total time 25 minute(s) Yield 3 serving(s)

Tips

serve it hot while its still crispy.

Ingredients

250g fresh whole spinach, trimmed, washed, and drained
1 small onion, thinly sliced
A pinch salt
1 to 2 cups all purpose flour
1/2 to 1 cup ice water
Just enough oil for cooking

Instructions

1

Cut spinach about 1.5" long and place in a large mixing bowl. Add the onion and salt, 1 cup of flour into the bowl.

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2

Pour 1/2 cup of water and toss everything together by using a spoon or a tong.

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3

Add more flour and water if you prefer more chewy pancakes. The batter consistency can be adjusted by your preference.

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4

Add more flour and water if you prefer more chewy pancakes. The batter consistency can be adjusted by your preference.

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5

Flip to the other side and continue to fry for another 3 minute. Fry the flip side for another 3 minutes.

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