Colorful Hwajeon and Anchovy Tofu Pancake
Side Dish·Other·1 serving (approx. 65g)
You can use anchovies to make seasoned pancakes without salt.
Calories
147kcal
Carbs
24.31g
Protein
4.67g
Fat
3.55g
Sodium
86.13mg
Ingredients
Main
Others
Glutinous Rice Flour 15g, Beetroot 5g, Spinach 5g, Tofu 10g, Small Anchovy 5g, Edible Flower 10g, Crown Daisy 10g, Pancake Flour Mix 10g, Honey 20g
Finding these ingredients in the US
- Glutinous Rice FlourSold as 'sweet rice flour' or 'glutinous rice flour' at Asian markets and many baking aisles. Not the same as regular rice flour.
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
Nutrition Facts
Per 100g of main ingredientsSpinach
- Rich in vitamin C (51mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin A (430μg) — supports normal vision and skin health
Crown Daisy
- Rich in vitamin A (210μg) — supports normal vision and skin health
- Rich in calcium (91mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Lightly grill the tofu to remove moisture, and stir-fry the anchovy with sugar.
🔍Blend the baby beet and spinach separately with a little water.
🔍Knead the glutinous rice flour with the blended baby beet and spinach water.
🔍Mash the tofu and mix with the stir-fried anchovy into pancake mix to make batter.
🔍Wash the edible flower and crown daisy and drain.
🔍Pan-fry 3 and 4 separately, garnish with edible flower and crown daisy, and serve with honey.