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Egg Pancake

August 10, 2009 by Sophie G

This easy-to-make garnish is used to add the “something yellow” to many Korean dishes, from fried rice to meat and vegetable stir-fries. It also adds a little healthful protein.

Egg Pancake

INGREDIENTS:

1 cup flour
2 egg
1 tsp. vegetable oil or color. Vegetable oil spray
1/4 cup.  Chopped cucumber
1/4 cup.  Sweet corn
1/4 cup. Chopped ham
 
METHOD:

1. pour flour in a bowl, break eggs into and beat with fork or small whisk until all one, add chopped cucumber, sweet corn and chopped ham mixture together.

2. Put oil into small skillet and heat over low-to-medium heat.

3. Pour in beaten egg mixture and tilt the pan back and forth to make an even layer. Cook until a circle of egg (called a pancake) forms, then turn to fry second side. Pancake should stay golden. If it browns, heat is too high.

4. Remove pancake to plate. Roll up and cut into slices 1/4-inch wide. Use egg pancake strips atop any dish.

Preparation time: 5 minutes
Cooking time: 7 to 10 minutes
Use as topping or garnish