Crispy Korean pancakes from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 40) by Nagi Maehashi

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Notes about this recipe

  • Eat Your Books

    Can substitute soy sauce for light soy sauce, water or sparkling water for soda water, and vegetables of your choice for the vegetables specified in this recipe.

  • Juleslovesgoldies on February 02, 2026

    Whole family love these crispy pancakes and it’s a great way to use lots of veggies.

  • peaceoutdesign on May 09, 2024

    1st attempt: I used enough oil and thought that these still could have been crispier. Next time, I think I will make them silver-dollar size (much like TJ's "bird Nests") and see if that makes them more uniformly crisp. 2nd attempt: After making a second time I found that mixing all the veggies and the batter worked better for me. It allowed for less batter per pancake and that improved the crispiness. I did like the smaller size. Additionally, to re-heat of just to get a better crunch, put in the airfryer at 400 for a minute or two.

  • Lafro on January 27, 2024

    Very enjoyable. I accidentally undercooked one and the texture wasn't great but it was an easy way to use up lots of veg.

  • FionaC on August 31, 2023

    These were tasty and quick to make. Husband decided to use his own pancake recipe which includes eggs, so the end product was slightly fluffier and less crispy but very tasty. Used julienned carrot, mushrooms and chopped kimchi, would certainly make again.

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