Korean Thin Pancakes Recipe

Korean Thin Pancakes Recipe

3/4 cup chick peas

2.5 tbsp cornstarch

2 beaten eggs

1/4 lb ground minced pork

1 chopped onion

1 clove garlic crushed

salt to taste

pepper to taste

shredded cabbage leaves

1 oz finely chopped bean sprouts

3 tbsp cooking oil

Method:

Soak the chick peas in a bowl of cold water for 8 hours. Mix the chick peas with cornstarch and 6 tbsp of water in a food processor and puree. Add in the eggs, ground minced pork, onion, garlic, salt and pepper. Process for a minute and remove. Stir the shredded cabbage leaves and bean sprouts into the paste. Heat 1 tbsp of oil in frying pan and fry 3 pancakes using moderate heat for 5 minutes each side or until golden brown. Heat the remaining oil and repeat until all the batter is used.