I’ve by no means been a candy pancake particular person. I all the time need only a few bites, and thus really feel blessed by the “pancakes for the desk” motion. Savory pancakes, nonetheless, are a distinct story. I can’t get sufficient of flaky cong you bing; mushroom-filled crepes; egg-topped Dutch infants; Kewpie mayo-drizzled okonomiyaki; and crispy jeon (my appreciation extends to pancake-adjacent meals, like fritters, pakora, and ukoy).
A savory pancake is the best vessel for random greens, and so I’m particularly drawn to this manner of consuming in the summertime, once I let myself go wild on the farmers market. As thrilling because the tote bag of candy corn, shelling peas, garlic scapes, and wax beans appears on Sunday, there are all the time stragglers on the finish of the week. The savory pancake will take any and all of those random greens. Ideally, it requires only one pan, one bowl, and a few mild chopping, making it as well-suited for a fast weekday lunch as it’s a Saturday night time snack.
Simplifying my life additional, and making me much more pro-pancake, is premade Korean pancake combine. I’m not terribly model loyal. The one I’ve now could be from Beksul, ordered through Umamicart, however I additionally just like the Ottogi combine that my grocery retailer shares. I’ve made jeon from scratch — often following Maangchi’s recipes for pajeon, utilizing ramps or scallions; yachaejeon, utilizing leeks, zucchini, mushrooms, onions, and candy potatoes; and kimchijeon — and although the method isn’t very concerned, the combination nonetheless has its upsides.
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For one factor, there’s the truth that I don’t have to consider something in any respect, other than what greens I’ve. More often than not, I take the thought of being an “substances family” too critically, so the toe-dip into comfort is refreshing, particularly within the extra brain-melting components of summer season.
Whereas Maangchi requires simply equal components flour and water plus seasonings in her recipes, the mixes have a tendency to incorporate different starches like tapioca, corn, or potato and typically rice flour, together with baking powder for leavening. These additions yield a lighter, crispier texture. I may nonetheless make that myself, however I respect the chance to not soiled my measuring spoons. (To actually preserve dishes low, I memorize what the feel of the combination ought to appear like after following the directions as soon as, after which eyeball it every time I need to make a pancake; utilizing a kitchen scale and following the burden measurements works too.)
Apart from these additions, the mixes are additionally seasoned effectively, often with garlic and onion powder, salt, and pepper. They yield pancakes that style even higher with a dipping sauce (soy sauce with slightly vinegar is my go-to) however that don’t essentially want it.
Each summer season, I stay up for all of the seasonal greens I’ll purchase on the market and all of the pancakes and fritters they’ll grow to be. Having some combine on-hand helps me get there simpler.
