Seafood Pancake | TasteToronto
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Seafood Pancake

10 mins Prep Time

10 mins Cook Time

Ingredients

  • 1/2 cup all-purpose flour

  • 1/2 cup potato starch

  • 1/4 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 3 scallions, bias cut into 2” pieces 

  • 5 ounces mixed seafood (shrimp, mussels, scallops, squid, etc.), chopped

  • Vegetable oil

  • 1 egg, beaten

  • 1/4 of a red pepper, thinly sliced

  • 1/2 cup soy sauce

  • 1/4 cup water (or to taste)

  • 4 scallions, thinly sliced

  • 1 1/2 tablespoons white sugar

  • 1 tablespoon sesame oil

  • 2 1/2 gochugaru (Korean red chili)

  • 2 tablespoons toasted sesame seeds

Directions

Dipping Sauce

1 Steps

  • Step 1

    Combine soy sauce, scallions, sesame oil, white sugar, sesame oil, gochugaru and toasted sesame seeds in a bowl. Add water to taste (for seasoning, as brands of soy sauce can vary in saltiness). 

Seafood Pancake

11 Steps

  • Step 1

    Combine the flour, potato starch, baking powder, salt, garlic powder and onion powder in a mixing bowl. 

  • Step 2

    Add mixed seafood and scallions.

  • Step 3

    Mix everything together, slowly adding cold water until batter consistency is slightly thicker than crepe batter. For a crispier pancake, the batter should be thinner than “Canadian-style” pancakes. You can watch Kimchi Korea House's Instagram tutorial to get an idea of the consistency you’re looking for! We suggest starting with 1/2 cup of water and adjusting from there. Add more potato starch if you’ve added too much water. 

  • Step 4

    Heat 2-3 tablespoons of vegetable oil in a non-stick pan over medium-high heat. Before following the next few steps to make a full pancake, we recommend making a small test pancake for seasoning and consistency.

  • Step 5

    When oil is hot, pour the batter into the pan and distribute evenly. 

  • Step 6

    Working quickly, arrange red pepper slices in a circular pattern on the pancake (this will be the “presentation” side). 

  • Step 7

    Spoon the beaten egg on top of the pancake, distributing evenly. 

  • Step 8

    Cook until the bottom of the pancake is golden brown (approximately 3-5 minutes). Lower the heat if the bottom is browning too fast. 

  • Step 9

    Flip the pancake (with resolve – the pancake can sense fear!) and add more oil around the edges of the pancake (this will encourage crispy edges to form).

  • Step 10

    Cook for another 3-4 minutes until golden brown, occasionally pressing down gently on the pancake with a spatula. Move the pan every so often so that the pancake cooks evenly and doesn’t burn in any one spot. 

  • Step 11

    Cut the pancake and serve (egg and red pepper side up) with dipping sauce. 

Ingredients

  • 1/2 cup all-purpose flour

  • 1/2 cup potato starch

  • 1/4 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 3 scallions, bias cut into 2” pieces 

  • 5 ounces mixed seafood (shrimp, mussels, scallops, squid, etc.), chopped

  • Vegetable oil

  • 1 egg, beaten

  • 1/4 of a red pepper, thinly sliced

  • 1/2 cup soy sauce

  • 1/4 cup water (or to taste)

  • 4 scallions, thinly sliced

  • 1 1/2 tablespoons white sugar

  • 1 tablespoon sesame oil

  • 2 1/2 gochugaru (Korean red chili)

  • 2 tablespoons toasted sesame seeds

Tags:

Kimchi Korea House

Toronto Recipes

Seafood Pancake