Crispy Rice Pancakes Recipe
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Description
Crispy rice pancakes, also known as Korean rice pancakes, are a popular dish in Korean cuisine. These pancakes are made with rice flour, water, and various fillings. They are crispy on the outside and chewy on the inside, and are a delicious snack or meal.Prep Time
The prep time for this recipe is approximately 10 minutes.Cook Time
The cook time for this recipe is approximately 20 minutes.Ingredients
For the pancake batter:- 1 cup rice flour
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 cup water
- 1/2 cup chopped scallions
- 1/2 cup chopped kimchi
- 1/4 cup chopped cooked bacon
- 1/4 cup shredded cheddar cheese
Equipment
- Large mixing bowl
- Whisk
- Non-stick skillet
- Spatula
Method
1. In a large mixing bowl, whisk together the rice flour, salt, white pepper, and water until smooth. 2. Add the scallions, kimchi, bacon, and cheddar cheese to the batter and stir until evenly distributed. 3. Heat a non-stick skillet over medium heat. 4. Pour 1/4 cup of the batter onto the skillet and spread it out into a thin, even layer. 5. Cook for 2-3 minutes, or until the bottom is golden brown and crispy. 6. Flip the pancake over and cook for another 2-3 minutes, or until the other side is golden brown and crispy. 7. Repeat with the remaining batter, adding more oil to the skillet as needed. 8. Serve hot with your favorite dipping sauce.Notes
- You can customize the filling to your liking. Try adding different vegetables, meats, or cheeses. - These pancakes are best eaten fresh and hot, but can be reheated in the microwave or oven. - To make these pancakes gluten-free, make sure to use gluten-free rice flour.Nutrition Info
Per serving (1 pancake):- Calories: 120
- Protein: 3g
- Fat: 4g
- Carbohydrates: 19g
- Fiber: 1g
- Sugar: 1g
- Sodium: 250mg
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