Korean Pancakes

1. 1

   Put the flour in a mixing bowl, and add the salt, sesame oil and 1/2 teaspoon peanut oil.

2. 2

   Blend with a wire whisk while adding the water.

3. 3

   Line another mixing bowl with a sieve and pour the batter into the sieve, pushing any solids through with a rubber or plastic spatula.

4. 4

   Rub a Teflon skillet with oil, and heat.

5. 5

   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.

6. 6

   Add a second and third batch, rounding out each.

7. 7

   Let each pancake cook about 20 seconds on one side without browning, turn, and cook the second side about 1 minute without browning.

8. 8

   As the pancakes are cooked, transfer them to a plate.

9. 9

   Rub the skillet between batches with a small amount of oil.

10. 10

    Continue until all the batter is used.

* Per serving · 4 servings · Values may vary.

No additional tips available.