It’s often said, "great minds think alike," and it's certainly evident with pancakes. Just about every nation has its own Edison of the kitchen, someone who decided a flat, round, fried cake of batter is fantastic idea. However, these culinary pioneers had different ideas on how it should be served and what should accompany it. The French wrapped them around sweet or savory fillings, giving us the beloved crêpes. The Chinese decided to take a different route and use dough - they came up with marvelous savory and sweet permutations of the pancakes, including (among my personal favorites) cong you bing and báo bǐng (not bào bīng, although that's also tasty). The Koreans came up with jeon, and they even elevate it to a place of honor. It was typically served in the royal courts during ancestral worship and festivals. James introduced me to this tasty dish of a thousand faces; it can be fried with vegetables, meats, and even seafood. Soft and filling, this dish maintains and can even enhance the flavor of whatever ingredient it’s fried with.
Yield: 6 servings
|1 cup||Korean pancake mix||You could also substitute Bisquick, but you might want to add some garlic and onion powder.|
|vegetables, meats, or other fillings, chopped or sliced||We used mushrooms, red peppers, onions, and some other stuff I don't remember.|
|kim chi, chopped||optional - the one on the left has kim chi, the other two don't.|
- Gather all materials.
- Combine pancake mix and water, and mix until homogeneous.
- Stir in other fillings.
- Cook in a greased pan, making sure to flip so both sides get golden brown.