Original recipe of the week: Korean pancakes

Fancy something a little different this weekend? If you like oriental cuisine you’ll love these – savoury, salty and irresistible, perfect on their own, or stuffed with any filling you like.

Korean pancakes

Serves 1

Time: 5-10 minutes

2 spring onions (chopped)

1 garlic clove (crushed)

2 chestnut mushrooms (finely sliced)

1 tsp soy sauce

1 tsp oyster sauce

1 tbsp plain flour

2 tbsp milk

1 egg

Salt and pepper to taste

What you need to do: 

1. Whisk together the flour, egg and milk in a small bowl and preheat a saucepan with a little oil.

2. Add the spring onions, garlic and mushrooms to the frying pan when heated and fry until caramelised.

3. When cooked, remove from the heat and add to the flour and egg mix. Now add in the soy and oyster sauce and season. Mix to combine.

4. Gently fry the batter on a high heat until cooked, flip over and finish the cooking on the opposite side.

5. Serve the pancake with anything you fancy – tastes great with a Thai style salad with crunchy nuts, sweet mango and hot chilli.

 Bethany Stone