Okay, hear me out. They don’t taste that potatoey. And they’ll save you flour! This recipe is originally Korean, and was already delicious before it became vital to conserve flour.
You will need:
1 large potato OR 2 medium potatoes
1 onion
1/2 to 1 cup of flour
Salt and Pepper to taste
Any other things you might like in a pancake (sugar, spices, garlic, etc)
Oil (for frying)
Sauces of your choice (see a list of possibilities at the end)
Method:
Step 1: Chop up the potatoes and put them into a food processor. Process until they’re pretty much soup. (If you don’t have a food processor or blender, finely grate the potatoes and onion together into a big bowl). The closer to potatoey soup it looks, the better. Add salt and pepper to season, keeping in mind this is a traditionally savoury dish.
Step 2: Mix.
Step 3: Add 1/2 cup of flour, and if the mixture is still too thin to be comparable to normal pancake batter, add another half a cup.
Step 4: Mix. Now is also the time to add in anything you might want to flavour your pancake with, such as cumin, paprika, turmeric, or any seeds for extra crunch. If you’re going for a sweeter flavour of pancake you could also add sugar, berries, or something like that… though how these play off against the onion is not for everyone.
Step 5: In a pan, heat up your oil over a medium-high heat. Add your mix and fry as if it’s a normal pancake, turning after 3-5 minutes or when brown and crispy on the pan side.
Step 6: Repeat until you have no more batter.
Step 7: Wash your mixing equipment! This stuff sets like CEMENT.
Step 8: Enjoy your pancakes!
These are savoury, as I said before, though some people do enjoy them with sugar and lemon or syrup regardless. If you’re going to go the sweet route I’d recommend loosing the onion component of this recipe and substituting with a little more flour.
However, these are essentially big hash-browns in pancake format and go excellent with other sauces, such as:
- Soy sauce
- Ketchup
- Mayo (or garlic mayo especially)
- My personal favourite, sweet chilli sauce.
If you’re curious about the origin and history of this dish, you can look it up as ‘Gamjajeon’, which is it’s real name in Korean.
Hope this helps you out in these hard times. Comment if you try the recipe below!
Culturally Confused 