Korean Pancakes

Ingredients

• 1 cup flour
• ¼ teaspoon salt, optional
• ¼ teaspoon sesame oil
• ½ teaspoon peanut, vegetable or corn oil, plus oil for brushing the skillet
• 1 ¼ cups cold water

• Nutritional Information

  • Nutritional analysis per serving (24 servings)

    20 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 24 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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about 24 pancakes

Preparation

1. Put the flour in a mixing bowl, and add the salt, sesame oil and 1/2 teaspoon peanut oil. Blend with a wire whisk while adding the water.
2. Line another mixing bowl with a sieve and pour the batter into the sieve, pushing any solids through with a rubber or plastic spatula.
3. Rub a Teflon skillet with oil, and heat.
4. Spoon about 1 tablespoon of the batter into the hot skillet, and spread it out quickly and gently with the back of a spoon to make a round, thin, almost transparent pancake. Add a second and third batch, rounding out each. Let each pancake cook about 20 seconds on one side without browning, turn, and cook the second side about 1 minute without browning. As the pancakes are cooked, transfer them to a plate. Rub the skillet between batches with a small amount of oil. Continue until all the batter is used.

20 minutes