Subliminal Retreat~

To me these pictures look like climatic satellite images... in food version! lol..
but they do look like landscape shots~

I actually made these pancakes sometime last year... I must have forgotten to record it till now.

I cooked them the way I'd when making a Korean seafood pancake... same procedures, different ingredients....



For the Batter:
I didn't have the Korean flour mix for pancake... instead, I used Japanese Okonomiyaki mix, and added water and egg according to what's suggested on the package.
Here's the alternative way of making the batter if you don't have any flour mix at hand:

(for 2 pancakes)
1/2 cup flour
2 tablespoon glutinous rice powder
1 beaten egg
1/4 cup milk + 1/4 cup water (or 1/2 milk)
1/2 teaspoon salt


other ingredients- add as much or as little as you please~

a bunch of green onion
some korean kimchi

vegetable oil for cooking
2 beaten eggs



1. Mix all the ingredient for the batter well in a bowl.

2. Depends on kind of pan you're using. Cut the green onion in length relative to the stretch of the pan. (Shorter than the diameter of the pan).

3. Heat up some oil in the pan over medium heat. Pour in some flour batter and turn the pan to let the batter spreads out evenly to make a round form.

4. Place a lot green onion on top. (For Kimchi pancake, replace a portion of green onion with kimchi.)

5. Pour in some more flour batter to make a thin coat, then pour in one beaten egg evenly on top.

6. Pan-fry until nothing appears runny. When one side is ready, flip over to cook the other side.

*A trick to flipping a large pancake perfectly is to transfer the whole pancake cooked side down onto a plate, then cover the it with the pan, carefully but swiftly invert the plate and the pan (holding one of them on each hand).

7. Lower the heat down a bit. Fry till the other side becomes golden, add a little more oil if needed.



* The green onion pancake can be served with a sauce ( soy sauce: vinegar : sugar: water= 2: 0.5: 0.5: 1, plus some minced garlic and green onion, even red pepper.)