Ingredients (serves 1)

• 1 ounce / 30 grams garlic chives, clean weight
• 1/2 tablespoon cornstarch + enough wheat flour to make 1 ounce / 30 grams (I use half all-purpose flour and half sifted whole-wheat flour)
• 1/3 cup / 80 ml ice-cold water
• A pinch of Korean chili flakes (Gochugaru)
• A pinch of fine sea salt
• 2 tablespoons / 30 ml vegetable oil for frying (I use alga oil)
• Tomato and date chutney to serve¹

Instructions

Cut the garlic chives in 3/4-inch / 2 cm pieces.

In a small bowl, whisk the cornstarch and the flour(s) with the water to form a smooth batter. Mix in the chili flakes and sea salt. Add the garlic chives and mix well.

Warm up a cast-iron skillet on medium heat and then evenly distribute 3/4 of the oil on the bottom. When the oil if hot, pour the pancake batter into the skillet and quickly spread it to form a thin pancake. Cook the pancake at medium-low heat for 8-10 minutes then flip it. Add the remaining oil to the skillet, letting it slide under the pancake.

Press the pancake lightly with the spatula a couple of times. After you flip it, cook the pancake 6-8 minutes longer until the batter is cooked.

In the meantime, make sure the chutney is at room temperature.

Transfer the cooked pancake onto a plate. You can leave it open, letter-fold it or cut it into bite-sized pieces (with a pizza cutter). Serve it immediately with the some chutney on the side.

The pancake is best eaten hot from the skillet, but if you prepare a number of them and have leftovers, they are good the following day, warmed up or at room temperature.

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