- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Korean
- Seasonality: All seasons
- Energy 259.00 (Kcal)
- Carbohydrates 54.35 (g) of which sugars 3.57 (g)
- Proteins 6.42 (g)
- Fat 3.84 (g) of which saturated 0.28 (g)of which unsaturated 0.96 (g)
- Fibers 8.82 (g)
- Sodium 515.23 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Simo and Cicci recommend
Store the cooked pancakes in an airtight container in the fridge for 1-2 days. To reheat, fry the pancakes in a pan for 2-3 minutes on each side until they are crispy again.
You can use other types of vegetables such as onions, bell peppers, mushrooms, potatoes, cabbages. The important thing is that they are cut quite thin so they can cook.
If you use water-rich vegetables, add a few more tablespoons of flour to the batter. A great way to remove excess water is to salt the vegetables first and squeeze out the excess liquid before mixing it with the batter. This way extra moisture is extracted.
You can use whole wheat or chickpea flour for a gluten-free version.
