6 Serves
57 Mins
Combine flour, semolina, sugar, yeast, baking powder, and warm water in a blender and process until smooth.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
96 µg / 400 µgCalcium
112 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
64 mg / 1,250 mgPotassium
284 mg / 4,700 mgSodium
206 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Let the batter rest in a warm place to allow the yeast to activate and bubbles to form.
Heat a non-stick griddle over medium heat and pour small circles of batter, cooking only on one side until the top is dry and porous.
Place a spoonful of filling ingredients in the center of each pancake, fold in half, and pinch the edges to seal.
Lightly brush with oil and bake or fry until golden, then serve immediately with syrup.
1
g38
g10
g.jpg&w=3840&q=75)
Korean
French