Myoung Keun Kye puts different flavours and ingredients on his pancakes. Photo / Martin Sykes
Myoung Keun Kye puts different flavours and ingredients on his pancakes. Photo / Martin Sykes
KEY POINTS:
The Korean pancake is versatile, and can be eaten as a snack, dessert or even main meal, says Myoung Keun Kye, owner-operator of Corner Pancake on Wellesley St, central Auckland.
"It is very popular because you can add anything to it and make it anyway you want," saidMr Myoung.
Called ho duk, the pancake is sold as a snack or dessert in Korea, and is stuffed with brown sugar, cinnamon and nuts.
But but Mr Myoung's version can contain everything from beef, cheese, chicken to red beans.
"I use my imagination, and many people now like to have it as a lunch meal," he said.
It makes a cheap meal, and Mr Myoung says he sells between 250 and 400 pancakes every day.
The dough for the pancake is easy to make, but there are also ready pancake mix sold at Korean grocery shops which makes the preparation even easier.
Get creative with your fillings, and you could use anything from ham and cheese to last night's leftovers.
Frying can easily be done on the barbecue.
* Where to try the Korean pancake
Corner Pancake, cnr Wellesley and Lorne Sts. The pancakes cost between $2.50 and $3.50.
* Make your own
Ingredients: 3 tbsp warm water, 1/2 tsp white sugar, 1/2 tsp yeast, 1/2 cup of plain flour, 1/2 cup of milk, 1/2 tsp salt, plus your choice of fillings.
Method: Mix water, sugar and yeast in a mixing bowl and leave for 10 minutes, then add the milk, flour and salt. Mix well then cover the bowl with a plastic wrap and let it rest for 3 hours. Prepare your choice of filling separately.
To grill, pull out of the dough and flatten it with your palm, add filling in the middle, then pull the dough together to seal it into a ball then cook it over a heated, flat frying pan, pressing them down with a greased spatula. Cook as you would a pancake - ready when both sides are golden brown.
