Garlic chive pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: appetizer snack sugar-free vegetarian vegan garlic chives flour
Ingredients (serves 1)
- 1 ounce / 30 grams garlic chives, clean weight
- 1/2 tablespoon cornstarch + enough wheat flour to make 1 ounce / 30 grams (I use half all-purpose flour and half sifted whole-wheat flour)
- 1/3 cup / 80 ml ice-cold water
- A pinch of Korean chili flakes (Gochugaru)
- A pinch of fine sea salt
- 2 tablespoons / 30 ml vegetable oil for frying (I use alga oil)
- Tomato and date chutney to serve1
Cut the garlic chives in 3/4-inch / 2 cm pieces.
In a small bowl, whisk the cornstarch and the flour(s) with the water to form a smooth batter. Mix in the chili flakes and sea salt. Add the garlic chives and mix well.
Warm up a cast-iron skillet on medium heat and then evenly distribute 3/4 of the oil on the bottom. When the oil if hot, pour the pancake batter into the skillet and quickly spread it to form a thin pancake. Cook the pancake at medium-low heat for 8-10 minutes then flip it. Add the remaining oil to the skillet, letting it slide under the pancake.
Press the pancake lightly with the spatula a couple of times. After you flip it, cook the pancake 6-8 minutes longer until the batter is cooked.
In the meantime, make sure the chutney is at room temperature.
Transfer the cooked pancake onto a plate. You can leave it open, letter-fold it or cut it into bite-sized pieces (with a pizza cutter). Serve it immediately with the some chutney on the side.
The pancake is best eaten hot from the skillet, but if you prepare a number of them and have leftovers, they are good the following day, warmed up or at room temperature.