The top of the pancake should begin to grip before flipping. The hardest part is to turn it over without breaking the pancake, because it is fragile during its cooking. I do this by throwing the pancake out of the pan.<\/p> \n \n

For a really perfect flip: I turn off the heat when the top of the pancake is almost seared, then put a lid on and let it sit for 10 minutes. Then simply flip the pancake onto a plate and slide it back into the pan on the other side, adding a little oil. The secret of this pancake is really the oil to make it crispy.<\/p> \n \n

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Both sides should be golden brown and crispy. You can add oil if necessary. Serve hot with a little clear soy sauce.<\/p> \n \n

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Coral lentil, onion and chard pancakes<\/h2>\n

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At the moment, I am trying to eat well (well, mostly good and varied!) despite the confinement, and with products that I can easily find around me. I love pajeon<\/em> and bindae-tteok<\/em>, two Korean pancakes. The first one is made with flour and the second one with yellow mung beans. I gave you a recipe for it a while ago(see HERE<\/a>). I figured it must work with coral lentils too. This is the case and the result is delicious. With just chard and onions, the whole thing makes a crispy and fluffy pancake, naturally vegan and gluten-free, but above all simple to make with products that are easily found. You can of course use chard, chopped carrots, broccoli, corn etc. instead.<\/span><\/div>\n

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