Gluten Free South Western Korean-inspired Pancake

I was over at Sissi’s blog last week and was intrigued by her Korean Pancake with Shrimp and Scallop. It really wasn’t the recipe that intrigued me, but her description of this unusual dish: “I was literally spellbound by this extraordinary snack” and as many of you commented I was curious to see why such a simple dish could possibly spellbind a sophisticated cook, like Sissi. So I had to make it.

When I mentioned to JT that we were having this pancake for dinner, he was skeptical, but he is open minded and will try anything once. After he finished 2/3’s of the dish, he turns to me and says “I would like you to make this again”. Now THAT is success in my books.

My first attempt was Sissi’s recipe verbatim (with the exception of the sauce, to which I added a bit of fresh ginger), but sadly the pancake broke in half and was an unco-operative subject for a photo, so of course, I had to make it again, with a twist! The texture of this pancake is really nothing like a North American pancake at all, so if you are expecting light and fluffy batter, you will be disappointed. It is dense (as if you overworked a North American pancake and the gluten’s were invigorated!), slightly chewy with a nice firm texture. There is a touch of sweetness from the corn flour. The sauce is really incredible and I would recommend it for anything, not just this dish (such as scallops on a bed of greens!).

I didn’t notice any taste difference using the chick pea flour. Even the texture was relatively similar.

Recipe adapted from Sissi’s blog With a Glass (click here for original recipe)

Serves 2

Sauce Ingredients:

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 stalk of green onion finely cut
• 1 clove garlic, finely grated
• 1/2 tsp fresh ginger, finely grated
• 1/2 tsp sesame oil
• 1/2 tsp toasted sesame seeds

Directions:

1. It’s best to make the sauce first so it has a little time to blend and allow the flavours to meld together. You can even do it a day ahead, adding the green onions and sesame seeds just when you are ready to serve so they remain crisp.
2. Combine all ingredients and set aside.

Pancake Ingredients:

• 3 spring onion stalks, sliced thinly
• 1/2 medium hot green chili, finely chopped
• 1/2 medium hot red chili, finely chopped
• 1 clove garlic, finely grated
• 50 g chorizo sausage, finely chopped
• 30 g fresh or frozen corn
• 40 g red pepper (capiscum)
• 40 g crimini mushrooms

Batter Ingredients:

• 56 g chickpea flour
• 20 g corn flour (take fine cornmeal and run it through a food processor until it resembles the texture of regular flour)
• 200 mL ice cold water
• 1/3 tsp salt
• 1/2 tsp sugar
• 2 egg whites, beaten

A very tasty lunch, indeed

Directions:

1. Combine all the batter ingredients and mix well with a whisk.
2. Heat a cast iron skillet to medium and lightly spray with non-stick spray or olive oil.
3. Pour about 1/3 of the pancake batter onto the pan, allowing it to fill the entire diametre of the pan.
4. Add the pancake ingredients, distributing everything evenly so you can get a small taste of everything in every bite.
5. Pour the remainder of the batter over the the pancake and allow it to cook through. You will see the batter become quite a bit denser looking as it cooks. Carefully flip the pancake so that both sides are golden.
6. Serve with the previously prepared dipping sauce.

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