KOREAN PANCAKES

Korean Pancakes image

Provided by Craig Claiborne

Time 20m

Yield about 24 pancakes

Number Of Ingredients 5

Ingredients

1 cup flour
1/4 teaspoon salt, optional
1/4 teaspoon sesame oil
1/2 teaspoon peanut, vegetable or corn oil, plus oil for brushing the skillet
1 1/4 cups cold water

Steps:

Put the flour in a mixing bowl, and add the salt, sesame oil and 1/2 teaspoon peanut oil. Blend with a wire whisk while adding the water.
Line another mixing bowl with a sieve and pour the batter into the sieve, pushing any solids through with a rubber or plastic spatula.
Rub a Teflon skillet with oil, and heat.
Spoon about 1 tablespoon of the batter into the hot skillet, and spread it out quickly and gently with the back of a spoon to make a round, thin, almost transparent pancake. Add a second and third batch, rounding out each. Let each pancake cook about 20 seconds on one side without browning, turn, and cook the second side about 1 minute without browning. As the pancakes are cooked, transfer them to a plate. Rub the skillet between batches with a small amount of oil. Continue until all the batter is used.

Nutrition Facts : @context http, Calories 22, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 0 grams, TransFat 0 grams