Summer Eggplant and Onion Pancake: A Deliciously Crispy Treat
How to Make Crispy Eggplant and Onion Pancakes with Seasonal Summer Ingredients
There’s no better medicine for the body than eating fresh, seasonal ingredients. This summer, let’s learn how to make a delicious and easy pancake using flavorful eggplant and sweet onions. This crispy on the outside, tender on the inside pancake is perfect as a light meal or a satisfying snack.
Main Ingredients- 2 medium eggplants
- 1/2 medium onion
- 2 Korean green chilies (optional, for a spicy kick)
- Vegetable oil, for frying
- 5 Tbsp pancake mix (buchim garu)
- 2 eggs
- 1/3 Tbsp salt
Simple Dipping Sauce- 2 Tbsp soy sauce
- 2 Tbsp vinegar
- 1 Tbsp water
- A pinch of sesame seeds (for nutty flavor)
- 2 Tbsp soy sauce
- 2 Tbsp vinegar
- 1 Tbsp water
- A pinch of sesame seeds (for nutty flavor)
Cooking Instructions
Step 1
Start by preparing your two medium eggplants. Wash them thoroughly under running water, trim off the ends, and julienne them into strips about 0.5 cm thick. Maintaining the eggplant’s tender texture is key.
Step 2
Peel and thinly slice half of a medium onion. Aim for slices similar in thickness to the julienned eggplant. The onion’s natural sweetness will greatly enhance the pancake’s flavor.
Step 3
If you enjoy a bit of heat, finely mince two Korean green chilies. You can remove the seeds to control the spiciness. Feel free to adjust the amount or omit them entirely based on your preference.
Step 4
In a large bowl, combine the julienned eggplant, sliced onion, and minced green chilies. Add the 5 tablespoons of pancake mix and gently toss with your hands until the vegetables are evenly coated. Be careful not to overmix or mash the vegetables.
Step 5
Once the vegetables are coated with the dry mix, add 1/3 tablespoon of salt and crack in the two eggs. The salt will season the pancake, and the eggs will help bind the batter together.
Step 6
You don’t need to add extra water; the eggs will provide sufficient moisture for a delicious batter. Mix everything gently until just combined. Check the consistency; it shouldn’t be too watery.
Step 7
Heat a frying pan over medium heat and generously add vegetable oil. Using enough oil is crucial for achieving a crispy pancake and preventing it from sticking.
Step 8
Once the pan is hot, scoop about half of the eggplant mixture onto the pan. Use the back of a spoon to gently spread it out into a thin, even layer. Avoid making it too thick, as this can prevent it from cooking through properly. Maintain medium heat.
Step 9
When the edges of the pancake turn golden brown and you can easily slide the pan to move the pancake, it’s time to flip. Carefully flip it over and cook the other side until golden and crispy. If the pan seems dry, add a little more oil around the edges while it cooks for extra crispiness.
Step 10
Cook both sides until they are a beautiful golden brown, and your eggplant and onion pancake is ready! For the dipping sauce, whisk together 2 Tbsp soy sauce, 2 Tbsp vinegar, 1 Tbsp water, and a pinch of sesame seeds. Serve the hot pancake immediately with the dipping sauce for the best flavor experience.
