Seafood Chives Pancakes
Seafood Chives Pancakes
Ingredients
- 1 handful Chinese chives, chopped into about 2 cm pieces
- 1/2 onion, sliced
- 250 g seafood mix
- 1 teaspoon miso paste
- 2 tablespoons water, to dilute miso
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup water
Instructions
- 1
Dilute 1 teaspoon of miso paste with about 2 tablespoons of water in a small bowl. Stir until the miso is fully combined and dissolved.
⏱️ 2 min
- 2
In a separate large bowl, combine 1 cup of all-purpose flour and 1/2 cup of cornstarch.
⏱️ 1 min
- 3
Add the 1 cup of water and the diluted miso mixture to the dry ingredients in the large bowl.
⏱️ 1 min
- 4
Whisk the batter until it is smooth and free of lumps.
⏱️ 2 min
- 5
Add the chopped Chinese chives, sliced 1/2 onion, and about 250 grams of seafood mix to the batter.
⏱️ 2 min
- 6
Mix all the ingredients thoroughly until well combined and evenly distributed throughout the batter.
⏱️ 2 min
- 7
Heat a pan over medium heat. A non-stick pan is recommended.
⏱️ 1 min
- 8
For each pancake, scoop out about one ladleful of batter and pour it into the hot pan. Spread the batter out to your desired thickness using the back of the ladle or by tilting the pan.
⏱️ 2 min
- 9
Alternatively, for tiny, bite-sized pancakes, use about 1 tablespoon of batter for each one, creating smaller, individual pancakes.
⏱️ 2 min
- 10
Cook the pancakes for 2-4 minutes per side, or until they are golden brown and crispy on both sides. Adjust heat as needed to prevent burning.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Seafood Chives Pancakes
- 1 handful Chinese chives, chopped into about 2 cm pieces
- 1/2 onion, sliced
- 250 g seafood mix
- 1 teaspoon miso paste
- 2 tablespoons water, to dilute miso
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup water
Instructions
- 1
Dilute 1 teaspoon of miso paste with about 2 tablespoons of water in a small bowl. Stir until the miso is fully combined and dissolved.
⏱️ 2 min - 2
In a separate large bowl, combine 1 cup of all-purpose flour and 1/2 cup of cornstarch.
⏱️ 1 min - 3
Add the 1 cup of water and the diluted miso mixture to the dry ingredients in the large bowl.
⏱️ 1 min - 4
Whisk the batter until it is smooth and free of lumps.
⏱️ 2 min - 5
Add the chopped Chinese chives, sliced 1/2 onion, and about 250 grams of seafood mix to the batter.
⏱️ 2 min - 6
Mix all the ingredients thoroughly until well combined and evenly distributed throughout the batter.
⏱️ 2 min - 7
Heat a pan over medium heat. A non-stick pan is recommended.
⏱️ 1 min - 8
For each pancake, scoop out about one ladleful of batter and pour it into the hot pan. Spread the batter out to your desired thickness using the back of the ladle or by tilting the pan.
⏱️ 2 min - 9
Alternatively, for tiny, bite-sized pancakes, use about 1 tablespoon of batter for each one, creating smaller, individual pancakes.
⏱️ 2 min - 10
Cook the pancakes for 2-4 minutes per side, or until they are golden brown and crispy on both sides. Adjust heat as needed to prevent burning.
⏱️ 8 min