Crispy Spinach Pancakes
With simple ingredients like fresh spinach, onion, and flour, you can make these quick Korean style crispy spinach pancakes with a very little effort. This pancake might convert a spinach-hater into a spinach-lover. Serve with a simple lemon soy dipping sauce.
If I have to pick one green vegetable that I have to stick with the rest of my life (I know it sounds very extreme), it would be spinach. No need to think twice! And I will make these Korean style crispy spinach pancakes all the time.
I am sure there are quite a number of people in this world who hate spinach. But for me and my house, we serve the spinach.
Spinach is a very versatile vegetable. You can eat it raw in a salad or boiled in a soup. You can blanch and turn into Korean spinach side dish. You can also stir-fry it or even grind it up to make healthy smoothies.
You will love the light yet crisp texture of these pancakes, to say nothing of the lemon soy dipping sauce which matches the mellowness of spinach very well.
Speaking of spinach, I just thought of couple of facts about me.
- My favorite vegetable : Spinach
- My least favorite dish : Creamed Spinach (yuck!)
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, I am not sure if I can call this a recipe. 🙂
Ingredients for Spinach Pancakes
- whole spinach
- all-purpose flour
- 1ice water
For lemon soy dipping sauce
- 2 tbsp low sodium soy sauce
- 1 tbsp fresh lemon juice
- 1 tsp toasted sesame seeds optional
How to make Spinach Pancakes
Behold the spinach!
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, depending 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 more water. If too wet? Add a little more flour. Simple!
This is the consistency I like for myself. The batter is somewhat wet but not covering the vegetable completely. If you prefer more chewy and doughy pancakes, add more flour and water to get your desired 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.
Heat a generous amount of oil in a skillet over medium-low heat. Take a spoonful and spread out thinly. Cook about 3 minutes on one side
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.
Drizzle a little more oil if your skillet seems dry. Cook another 2-3 minutes to get the golden crust on the flip side as well.
Adjust the heat so you don’t burn the crust.
You gotta eat your pancakes when hot, so that you can enjoy the crispness. I made the dipping sauce by mixing soy sauce and lemon juice together. And it was just right.
Even if you are not fond of spinach, you will be amused by the taste of these pancakes. Who knows? You might be converted into a spinach lover after eating this pancake.
This is the simplest of spinach pancakes recipes. If you like it more hearty and satisfying, add some seafood like shrimp, squid, and/or mussel. Just add them to the pancake batter along with the spinach, and pan-fry together. Delicious!
Other Simple Korean Pancakes You Might Like
- Korean Potato Pancakes (Gamja-jeon)
- Radish Pancakes
- Korean Pumpkin Pancakes
- Korean Scallion Pancakes with Seafood (Pajeon)
Crispy Spinach Pancakes
- 1/2 lb fresh whole spinach, cleaned
- 1 small onion, thinly sliced
- 2 pinches salt
- 1 to 2 cup all-purpose flour
- 1/2 to 1 cup ice water
- Cut spinach about 1.5-inch long pieces and place them in a large mixing bowl. Add the onion, salt, and 1 cup of flour to the spinach.
- Pour 1/2 cup of water and toss everything together by using a spoon or a tong. Add more flour and water if you prefer doughier pancakes. The batter consistency can be adjusted by your preference.
- Heat 1 tablespoon of oil in a skillet over medium heat. Place a spoonful of spinach batter in a hot skillet and fry for 2-3 minute or until golden and crispy. Flip to the other side and continue to fry for another 2-3 minute. If your skillet seems dry, drizzle more oil as needed.
- Serve the pancakes hot with the dipping sauce.
- To make the dipping sauce, combining the soy sauce, lemon juice, and toasted sesame seeds in a small mixing bowl.