Korean Seafood Pancake

Inspired by Dainty Bites, I decided to make some Korean pancakes for dinner tonight. I had some instant pancake mix which I bought from a Korean supermarket, so I didn't follow the reccomended Mark Bittman's recipe.

The pancakes turned out pretty well, I was very pleased with how crispy, yet chewy the pancakes were.

One thing I've learnt about Korean pancakes - it's important to cook them with lots and lots of patience.

I put the non-stick pan on high heat, pour in a couple of tablespoon of oil and when the oil is hot, turn the heat down to medium and ladle in the mixture.

And only when the bottom is nice and brown do I turn it over to the other side. Pressing the pancake down with the back of my spatula helps to make the other side of pancake nice and crispy as well. If the pan isn't oily enough, turn the heat up and add a little oil from around the sides of the pan. (Somehow though, the second side never turns out as pretty as the first side that heats the pan.)

Then keep doing the same for every single pancake. It's a true test of patience, I tell you!

I don't have a pretty picture of the pancake for some reason but 

these were yummy enough for a compliment from my younger brother!