Continuing the series on Korean delight Kyong Weathersby, assisted by her husband Larry, continues her teaching on Korean dishes by teaching us how to make Korean mini pancakes. All the recipes involved in this series are all vegan. No animal or animal product is used in the cooking. It is the healthiest recipe possible and you can eat without any fears about your health. As you will see in the video those people who have tried these recipes praise the quality and taste of these vegan foods. I would once again urge you to visit Kyong Weathersby website here and buy the cookbooks on offer or learn some more recipes. Enjoy.
The Korean Mini Pancake recipe in this video is as follows:-
Ingredients of Korean Mini Pancakes
1 cup of unbleached white flour or brown rice flour, or 3/4 cup of whole wheat flour
1/4 cup of wheat germ
1/2 teaspoon of sea salt
1 1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
1 Tablespoon of nutritional yeast flakes
1/2 Tablespoon of Ener-G baking powder
1 1/4 cup of water
1/2 cup of green onions, chopped
Mix flour, sea salt, onion powder, garlic powder, yeast flakes and baking powder. Add water and whip with a wire whisk. Stir in green onion. Heat skillet, adding a little olive oil. Add about one tablespoon of batter for each pancake.
Fry until lightly browned on both sides.
Once again Kyong Weathersby website can be accessed here.
No comments:
Post a Comment