These pancakes are often eaten as an appetizer in Korean restaurants but they will also make a great lunch or dinner with a side salad. You can add other seafood and shellfish, such as mussels, shrimp, crab, or squid, to the pancakes with great results.
Pancakes
¼ cup (60 mL) all-purpose flour
1 tsp (5 mL) baking powder
salt and pepper, to taste
4 eggs
1 Tbsp (15 mL) soy sauce
1 tsp (5 mL) sesame oil
2 large shucked oysters and juice
1 leek, washed and thinly sliced
2 Tbsp (30 mL) chopped fresh cilantro
oil, for frying
Sauce
½ cup (125 mL) rice vinegar
1 tsp (5 mL) brown sugar
1 Tbsp (15 mL) soy sauce
2 slices fresh ginger, cut in thin strips
1 tsp (5 mL) hot sauce
bean sprouts and fresh cilantro, for garnish
In a mixing bowl, combine the flour, baking powder, salt, and pepper. In a small bowl, beat the eggs, soy sauce, sesame oil, and the oyster liquid together. Whisk the egg mixture into the flour mixture. Coarsely chop the oysters and add to the batter along with the leek and cilantro. Fold gently to combine.
Heat a non-stick pan over medium-high. Add 1 tablespoon (15 mL) of oil to the pan. Spoon the batter into the skillet to make three 3-inch (7.5 cm) pancakes. Brown lightly on each side until the edges of the pancakes are crisp. Remove to a serving platter and keep warm. Repeat with the remaining batter, adding oil to the pan as needed.
To make the sauce, combine the rice vinegar, brown sugar, soy sauce, ginger, and hot sauce in a small bowl. To serve, place a pancake on a plate, top with fresh bean sprouts and a few sprigs of cilantro. Drizzle with the sauce and serve immediately.
MAKES ABOUT 12 PANCAKES