Korean Pancakes Made Using Batter

These types of pancakes are made by mixing a seasoned batter with or pouring a seasoned batter onto a variety of ingredients such as a mix of proteins and vegetables which are then pan-fried.

What we want to achieve

When making battered pancakes, here are some things you should try and achieve.

• Your pancake should have a uniform thickness from center to edges.
• Ideally a chewy center
• The proper ratio of ingredients to the batter. Ingredients should be accentuated not smothered in batter
• Your pancakes should have a golden surface which makes it look more appetizing
• Ideally crispy edges

Batter Ratio

The batter ratio is important because the amount of batter added affects the taste and structure of the pancakes. Pancakes are most delicious when the ingredient’s flavors are accentuated, and not covered by too much batter.

• If you add too little batter to your ingredients, then your pancake will fall apart and not form once you try to fry them.

• If you add too much batter, you will not be able to taste the individual flavor of the ingredients inside and the pancake will look less pretty/appetizing.

The basic ratio of dry to wet ingredients when making Korean pancakes using batter is 1:1 (50% dry and 50% wet ingredients.)

You need to take into account moisture from the ingredients you add to your batter mixture. If you add Kimchi and Kimchi juice, you may need to add more powder to your batter to balance out the liquid-to-powder ratio. If the pancake batter is too thin, then add more powder. If too thick, then add more liquid.

After you mix the wet and dry ingredients, the batter should be watery enough that it spreads out. It should not be like a dough or thick enough that it doesn’t spread and flow onto the pan easily.

Ingredients used for Batter Pancakes

Dry Batter Ingredients

Certain types of powders/flours are pre-seasoned and others you have to season yourself. Different powders and flours create different textures and give a different appearance to the pancake.

• Tempura Powder/Frying Powder (튀김가루): Tempura powder is used to make a crispy texture. It is pre-seasoned. It is often mixed with other powders when making pancake batter to create a crisp texture.
• Pancake Powder (부침가루): Pancake powder is seasoned and ready to use. This powder gives your pancake a chewier texture. If you want a chewy/crispy texture, then mix some tempura powder with this pancake powder. Pancake powder is made from medium flour, onion, garlic, pepper, and salt. If you don’t have pancake powder, use a mixture of soft flour, medium flour, and starch flour. The ratio of the flours should be 1:1:1. Once the flours and starch are mixed, season it with salt and pepper.
• White or Wheat Flour (밀가루): White or wheat flour can be used to make pancakes. You can use all-purpose flour (a mix of hard and soft flour) or cake flour (a soft flour that is low in protein). Remember to season the flour before using it. The color of your pancake when fried using plain flour will be more pale than golden when compared to when tempura or pancake powders are used. The texture of your pancake when made using flour will also be on the chewy side.
• Potato Starch (감자전분): Mixing starch with flour makes a soft, light, and tender pancake texture. This is recommended especially if you use wheat flour as the base for your pancake.
• Sticky Rice Flour (찹쌀가루): Sticky rice flour makes your pancake soft and chewy. You can use it alone or mixed with other flours.
• Perilla Seed Powder (들깨가루): You can add perilla seed powder as a seasoning ingredient to your batter. It adds a nutty savory flavor to your pancake.
• Lotus Root Powder (연근가루): Lotus root powder is an additional powder (like baking powder) that you can add to your flour/powder mixture to give a soft fluffy texture to your pancake. It also adds some umami flavor to your pancake.
• Roasted Soybean Powder (볶음콩가루): Roasted soybean powder is another powder you can add as a seasoning ingredient to your powder mix. It adds a golden color and a savory nutty flavor.
• Baking Powder: You can add some baking powder to your powder mixture to give a light texture to the pancake.
• Powdered Dried Shrimp (마른 새우): You can toast and blend dried shrimp into a powder and add it to your pancake powder mix to add more flavor. You can also add these whole to your pancake mix.

Wet Batter Ingredients

You will add an equal part of liquid to your flour/powder mixture. That liquid can come in different forms.

• Eggs: Eggs add a chewy texture to your pancake and help to hold the pancake together once it is cooked.
• Ice Water/Cold Water: Adding Ice water or cold water to your power mixture will result in a crispier pancake once it is cooked.
• Sparkling Water/Seltzer Water: Adding bubbly water to your pancake batter will add lightness and a fluffy texture to your pancake once it is cooked.
• Seaweed Broth: Cold seaweed broth can be used as a liquid to enhance the umami flavor of the pancake. Do not use anchovy broth or it will make your pancake taste too fishy and overpower the flavor of the ingredients in the pancake. You can make seaweed broth by adding seaweed (다시마) to cold water and letting it simmer for 15 minutes before straining the broth and using it.

Factors that Affect the Crisp & Chewy Texture of Pancakes

If your pancakes do not have that ideal texture of chewy in the center and crispy on the outside, then here are some reasons that may not be happening.

Did you over-mix your batter?

When you mix the batter, you have to be careful not to over mix the batter. Mix the batter until it is just combined. If you over-mix your batter, the gluten will start to develop, and the texture will be affected.

Do you want it to be chewier?

When you want a chewier texture, then, as mentioned, different dry ingredients can help make that effect. Pancake batter using flour or pancake mix will create a chewy texture. Eggs can be added to the batter to help them hold their shape and also make them chewier. You want to maintain the ratio of 1:1 when making your pancakes even if you want them to be chewier. Do not just make the batter thicker by adding more flour because it will not be chewy, it will be raw and gooey. Also, do not make the pancake too thick in the pan when frying or again it will just be raw and gooey.

Do you want it to be crispier?

When you want a crispier texture, then, as mentioned, different dry ingredients and special preparation of the liquid ingredients can achieve that. Using tempura powder (튀김가루) as one of the majority ingredients in the batter will make the pancakes crispy. Make sure your batter is entirely chilled or add ice cubes right before frying to make a crispy texture. Chilling the batter doesn’t just make the pancake crispy but improves the texture of the pancake overall. If you add ice cubes to chill the batter, then remember you will need to remove them before frying.

When I make Korean pancakes, I always chill the batter, but if you make your own recipes and you are in a rush, you can use ice to chill the batter. Remember again to take out any big pieces of ice, or it could pop the oil in your frying pan when you add the batter.

When to Mix or Pour the Batter

So how do you know when it is better to mix your batter with the ingredients and when it is better to pour your batter over the ingredients in the pan?

So usually, you can mix the ingredients into the batter when they are cut into smaller pieces and are manageable to fry while maintaining the desired shape of the pancake.

On the other hand, you can pour the batter directly onto the ingredients in the pan when the ingredients are whole and not cut into smaller pieces, and therefore it is more difficult to coat the ingredients in a bowl. You also do this when you want to maintain a nice shaped pancake when using whole ingredients. An example of this would be if you want to use whole strips of green onion or green onion kimchi.

1. First, you would trim the green onion to the length of the pan so that it can fit into the pan. After trimming, place the green onion on the side.
2. Then you would heat the pan and oil and place the green onion into the hot pan.
3. After, you would pour the mixed batter onto the green onion in the pan to coat the surface of the green onion completely.
4. Finally, you would cook and flip the pancake as usual.

Size and Shape of Batter Pancakes

The shape and size of the pancake matter when you want to make an appetizing-looking pancake.

There are two basic ways that you will see Korean pancakes shaped and served; there are smaller individual-sized pancakes and larger frying pan-sized pancakes.

If you are not confident with flipping your Korean pancake, then make a smaller pancake it doesn’t have to be the size of the pan.

Smaller individual-sized pancakes can be made crispier throughout the whole surface of the pancake including the center. They are easier to flip for beginners, and by making smaller-sized pancakes, you can make individual servings if you are not comfortable with sharing a whole pancake.

A larger frying pan-sized pancake means a chewy center and crispy edges. Korean pancakes that are served in a larger shape are shared and then either cut into pieces or torn apart with chopsticks to eat.

How to Successfully fry your Batter Pancake

Now that you know the basics of how to mix your batter, the ingredients you can use, when to pour or mix your batter, and the actual size or shape that you want to achieve, it is now time to fry your pancake. We want our pancakes to be completely cooked on both sides and evenly thick.

Cookware

You will need a nonstick frying pan and a flat spatula to make your pancakes.

Using a nonstick pan will help to prevent your pancake from tearing. Your pancake is more likely to break or tear apart because it is sticking to your pan. It is wise to invest in a non-stick pan if you plan to make pancakes often and you like them to look very appetizing.

Another item you need is a spatula. If you use a nonstick pan, you should use a spatula that will not scratch the pan’s surface. I would recommend using a spatula if you are a beginner instead of trying to flip your pancake the “fancy way.” You can definitely build up to flipping the pancake in the pan but begin using a spatula. Using a spatula also lessens the chance that your pancake will break apart when flipped.

Temperature

When you make pancakes, you need to control the heat very well. If the pan is not hot enough, then the pancake may stick to the pan. If the pan is too hot, it will burn the pancake before the ingredients are completely cooked.

When spreading or pouring your pancake batter onto your frying pan, there are some things to consider. Your pan should be set to medium heat and be completely heated before adding the batter. The pan’s temperature should be medium so that you have time to spread out the pancake or batter in the pan before it starts to set and cook. Spread the pancake evenly, don’t make the pancake too thick or too thin in certain areas. If your pancake is spread out too thick, it may not cook completely, or it may cook too fast in certain areas before other areas are finished cooking. If you need to pour your batter over the ingredients, then make sure the batter is evenly poured and that all ingredients are covered.

Amount of Oil

If you do not add enough oil, your pancake can stick to your pan and will not have a golden outside. If there is too much oil in the pan, your pancake may get soggy and have an oily taste.

When making a batter pancake, add about 2 tbsp (30ml) of neutral, high smoke point oil to your pan.

You need to add enough to the pan and have that oil completely heat up before adding the batter. If you added too much oil to the pan when frying, it will seep out of the pancake once it’s plated. Add enough oil but not so much that you are deep frying the pancake. There should be enough oil so that the pancake does not stick to the pan. You can add more oil to your pan if you think the pancake is sticking. If you end up adding too much, just soak it up with a paper towel.

When to Flip

So now that your pancake is spread onto an oiled heated pan and some time has passed, you should get the feeling that it is time to flip the pancake. To check if your feeling is correct, shake the pan gently. If the pancake doesn’t move, then it may not be ready. If it moves around the pan, then it is time to flip.

If your pancake doesn’t move when you gently shake it, then give it more time to form a solid base or if you are sure that the pancake is formed and ready to be flipped but may just be stuck, lift the pancake gently with your spatula so that oil can get under the pancake. Then you’re your pan another gentle shake until your pancake is released. If you did not add enough oil, then you may need to add some more so that the pancake is released.

I recommend that beginners use a spatula to flip the pancake once it is loose in the pan so that you don’t splash hot ass oil on yourself. Use the spatula and slide it under the pancake and flip from the middle to prevent breaking (don’t hesitate, just be confident). Make smaller-sized pancakes if you are not used to flipping pancakes because smaller ones are easier to flip.

Now let’s talk about what to do if you accidentally break your pancake while flipping it. If you flipped your pancake and it broke, then you can use some remaining batter or some whisked egg to patch up the pancake. Just pour it over the broken area and reattach the pancake pieces together. Let that patched area cook completely, then flip the pancake.