OUR KOREAN PANCAKE BREAKFAST

We were feeling fidgety last night and decided to make some Korean pancakes for dinner. Instead of spring onions, we made use of what we had in the kitchen. We used carrot and broccoli stem instead. It isn't the best Asian pancakes we have had, Chinese pancakes still rock for us. This Korean dipping sauce is tangy and tasty though. Love it with the pancakes.

INGREDIENT :

1 cup all-purpose flour
1 cup cold water
1/2 tsp baking powder (optional)
4 stalks of green onions, cut lengthwise (only use the green parts for the pancake)
1/2 tsp of light soy sauce
Dash of sesame oil

SAUCE :

1/4 cup of light soy sauce
1 tbsp sesame oil
2 tsps sugar
1 clove garlic, minced
1 stalk green onion, minced
3 red chilli peppers, cut
1/2 tbsp vinegar

Firstly, mix the ingredients for the batter well in a bowl or large cup.  Heat about 1 tbsp of cooking oil in a non-stick pan.  Saute the white parts of the green onions in the pan (this is to infuse some fragrance into the oil).  Remove the white parts of the green onions and discard.  Turn heat to medium, pour about half of the batter into the pan depending on the size of the pan you're using.  Lightly tilt the pan for the batter to cover tha pan.  The top of the pancake should start to bubble after 1 or 2 minutes.  Wait for another 1-2 minutes then flip the pancake and continue frying the other side until almost golden brown.  This should be easy to do with a good non-stick pan.  Repeat the frying process with the rest of the batter.  Cut the pancakes into wedges for easier serving.

Finally, mix all the ingredients for the dipping sauce in a separate bowl and do a taste test.  Add more sugar if desired.  Serve with pancakes.