if just one…,
it would be spinach. No need to think twice!
I am sure there are quite a number of people in this world who hates spinach. But for me and my house? We serve the spinach.
Spinach is very versatile vegetable. You can eat raw in the salad or boil in the soup. You can stir-fry or even grind up to make healthy smoothies.
Here is a great way to enjoy the goodness of spinach; The Spinach Pancakes, Korean style!
If you happened to have some fresh spinach sitting pretty in your fridge, try this recipe. Well, I am chuckling right now because it is so ridiculously simple and easy that I am not sure if I can call this a recipe.
Clean your spinach and drain well. Slice them about 1.5″ lengthwise.
Slice small onion very thinly. Any onion will work fine.
Combine both spinach and onion in a bowl, and add a couple of pinches of salt.
Add flour. Start with about 1 cup of flour. You might need more depends on how you want your pancakes to be.
Pour about 1/2 cup of ice cold water.
Toss all together to mix with your hand or spoon or tong. Use whatever tool that is easy for you to do the mixing job. If the mixture seems too dry, add a little more flour and water as you mix.
This is the consistency I like for myself. The batter is somewhat wet and not covering the vegetable completely. If you prefer more chewy-doughy pancakes, add more flour and water to get the right consistency.
There is no exact amount of flour vs water ratio for this type of pancakes. It really depends on how you like yours to be.
Flip! You will see the golden crust. As you can tell there is not much of flour batter. I like it this way but if you prefer more pancake-ish, add more flour and water to the batter mixture.
Adjust the heat so you don’t burn the crust.
Even if you are not fond of spinach, you will be amused by the taste of these pancakes.
Speaking of spinach, I just thought of couple of facts about me.
– My favorite vegetable : Spinach
– My least favorite dish : Creamed Spinach (yuck!)
Am I weird or what?
- ½ lb (250g) fresh whole spinach, trimmed, washed, and drained
- 1 small onion, thinly sliced
- couple pinches of salt
- 1 to 2 cups all purpose flour
- ½ to 1 cup ice water
- Oil for cooking
- 2 tablespoon low sodium soy sauce
- 1 tablespoon fresh lemon juice
- some toasted sesame seeds, optional
- Cut spinach about 1.5" long and place in a large mixing bowl. Add the onion and salt, 1 cup of flour into the bowl.
- Pour ½ cup of water and toss everything together by using a spoon or a tong. Add more flour and water if you prefer more chewy pancakes. The batter consistency can be adjusted by your preference.
- Heat 1 tablespoon of oil in a skillet over medium-low heat. Place a spoonful of spinach batter in a hot skillet and fry for 3 minutes. Flip to the other side and continue to fry for another 3 minute. If your pan seems too dry, drizzle more oil as needed. Fry the flip side for another 3 minutes.
- Meanwhile, make dipping sauce by combining the soy sauce and lemon juice and toasted sesame seeds in a small mixing bowl.
- Serve the pancakes hot with the dipping sauce.