Egg Tteokbokki Pancakes
What Started it all:
Egg tteobokki flour sugar water milk
A unique fusion of Korean tteokbokki and classic pancakes, these Egg Tteokbokki Pancakes are a delightful and flavorful dish that will surprise and satisfy. Perfect for breakfast or brunch, this recipe is adjusted to serve 4 people.
Ingredients
- 1 cup tteokbokki rice cakes
- 2 large eggs
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 cup water
- 1/2 cup milk
- 2 tablespoons vegetable oil (for cooking)
Instructions
- If the tteokbokki rice cakes are frozen, soak them in warm water for about 10 minutes to soften. Drain and set aside.
- In a large mixing bowl, combine the flour and sugar.
- In another bowl, whisk together the eggs, water, and milk until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring continuously until a smooth batter forms.
- Gently fold the softened tteokbokki rice cakes into the batter.
- Heat a non-stick skillet or griddle over medium heat and add a tablespoon of vegetable oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more oil as needed.
- Serve the pancakes warm, with your choice of syrup, honey, or a savory dipping sauce like soy sauce mixed with a bit of sesame oil and chopped green onions.
These Egg Tteokbokki Pancakes are a fun and innovative way to enjoy traditional Korean flavors in a new form. Perfect for a creative breakfast or brunch, they are sure to be a hit with family and friends. Enjoy!