iamlll

iamlll's comments

"I made two of these today, one with rice flour and zucchini, and the other with all-purpose flour, zucchini, and the kernels off of half an ear of corn. My family unanimously agreed that the corn version was better, though both were delicious! I would say that whereas the pancake made with all-purpose flour was crisp, the rice flour pancake was crunchy. Another thing to note, although the measurements for the pancake don't need to be changed for rice flour (to make it GF), since rice flour is much less absorbent than regular flour, it does benefit from sitting for a few minutes to give it a chance to soak up all of that water! I also salted my zucchini, let it sit 10 minutes, and squeezed out all the excess water using a thin towel before adding in the other ingredients. I then used the liquid I squeezed out as part of the 1/2 c water added to the pancake mixture. And for those without fresh chili peppers (to use in the dipping sauce), I substituted 1 tsp red pepper flakes for a double batch of sauce just fine :-)"
in Squash pancakes (Hobakjeon) — Aug/17