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Sunday, September 1, 2013

Korean Pancakes feature recipe by Chef Maura Redmond



Maura Redmond graduated from New York University Tisch School of the Arts with a degree in Film and Television Production.  She moved to Los Angeles and worked in film and TV for over 10 years before deciding to go to culinary school.  She graduated the California School of Culinary Arts/Le Cordon Bleu Program with honors and received a James Beard scholarship to continue her studies at the Ballymaloe Cookery School in Cork, Ireland.  She then worked as a Food Stylist for film, TV and print as well as a private chef.  She now cooks exclusively for her two children and husband, who eat very well.



These savory pancakes are a great use of whatever bits of leftovers you have in your refrigerator.  I love using up that last bits of meat or veggies that would otherwise get tossed by cooking them this way.

Pancake

1/2 cup all-purpose flour

1/2 teaspoon of salt

2 eggs

1/2 cup finely diced meat, vegetables or a mixture of both(I like a bit of chicken, carrots and scallions)

Oil for cooking


Dipping Sauce

1/4 cup soy sauce

1 teaspoon sesame oil

1/2 teaspoon crushed garlic

1/2 teaspoon crushed ginger


1)    Begin heating a nonstick pan over medium low heat. Combine the flour and salt in a bowl.  In a separate bowl whisk the eggs with 1/2 cup water.  Pour the eggs into the flour and whisk to combine.  Add the meat/vegetable mixture.

2)    Lightly oil the nonstick pan and pour a 1/2 cup of the batter onto the pan.  Let the pancake brown on one side (about 2-3 minutes).  Flip the pancake and brown for another 2-3 minutes.  Remove from the pan and keep warm.  Repeat with the remaining batter.

3)    Combine the dipping sauce ingredients in a small bowl and serve with the pancakes.  Slice the pancakes into 6-8 wedges and serve.