Wanjajeon with a Middle Eastern Twist

Ingredients

In this Eastern Arabian adaptation of Wanjajeon, we incorporate Middle Eastern flavors and spices to create a unique fusion dish. The addition of saffron, cumin, and coriander gives the pancakes a distinct Middle Eastern twist, while still maintaining the crispy texture and savory taste of the original Korean dish. We alse have the original recipe for Wanjajeon, so you can check it out.

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 large egg 1 large egg
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 26g, 2g
• Protein: 6g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a small bowl, combine the saffron threads with 1 tablespoon of hot water and let it steep for 5 minutes.
2. 2.
   In a large mixing bowl, whisk together the flour, milk, water, egg, saffron mixture, cumin, coriander, salt, and black pepper until smooth.
3. 3.
   Stir in the sliced green onions and chopped cilantro.
4. 4.
   Heat a thin layer of vegetable oil in a non-stick skillet over medium heat.
5. 5.
   Pour a ladleful of the batter into the skillet and spread it evenly to form a pancake.
6. 6.
   Cook for 2-3 minutes on each side, until golden brown and crispy.
7. 7.
   Repeat with the remaining batter, adding more oil to the skillet as needed.
8. 8.
   Transfer the cooked pancakes to a paper towel-lined plate to remove any excess oil.
9. 9.
   Serve the saffron-infused Wanjajeon warm with a side of tangy yogurt dip.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron, steep it in hot water before adding it to the batter. This will ensure a vibrant yellow hue and a subtle floral note in the pancakes.

Tips & Tricks

• For an extra crunch, add some chopped toasted almonds or pine nuts to the pancake batter.
• Serve the saffron-infused Wanjajeon with a side of tahini sauce for a Middle Eastern twist.
• Experiment with different herbs like mint or parsley for added freshness.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the batter.
• Make sure the skillet is well-heated before pouring the batter to achieve a crispy texture.

Serving advice

Serve the saffron-infused Wanjajeon as an appetizer or a light main course. Garnish with fresh cilantro leaves and serve with a side of tangy yogurt dip.

Presentation advice

Arrange the saffron-infused Wanjajeon on a platter, stacking them slightly overlapping. Drizzle some yogurt dip over the pancakes and sprinkle with additional chopped cilantro for an appealing presentation.