Sorrel pancakes.
Pan-frying⏱ 15min👥 4 servings
Ingredients
- A moderate amount of romaine lettuce.
- 1 cup all-purpose flour.
- 1 cup potato starch.
- Approximately 1.5 cups of purified water (adjust as needed).
- 1 tablespoon of soup soy sauce (guk-ganjang).
- A moderate amount of chili peppers (such as green chilies, red chilies, or bell peppers).
- A moderate amount of vegetable oil and perilla oil.
Instructions
1
Wash the watercress thoroughly and trim off the top portion of the stems.
2
In a bowl, combine the flour and potato starch. Gradually add the water in two additions, mixing gently in a criss-cross pattern until just combined.
3
Add 1 tablespoon of soup soy sauce and the chopped chili peppers (or bell peppers), and gently mix everything together.
4
Heat some cooking oil and perilla oil in a pan over medium heat. Once the oil is hot, reduce the heat to low.
5
Layer two lettuce leaves together, spread the batter on top, and place them in a pan. Quickly cook both sides until done.