Korean-Style Fluffy Pancakes with Bacon韓式鬆餅
Korean-style fluffy pancakes (hotteok-style) are extra thick and airy, made with separated egg whites beaten to stiff peaks for maximum height and airiness. Served with crispy bacon strips, butter, and honey for a sweet and savory breakfast combination.
01Ingredients
- 200g Bacon strips
- 100g All-purpose flour
- 2 tablespoon Sugar
- 2 teaspoon Baking powder
- 0.5 teaspoon Salt
- 4 whole Eggs, separated
- 120ml Whole milk
- 2 tablespoon Melted butter
- 1 teaspoon Vanilla extract
- 2 tablespoon Honey
- 100g Fresh strawberries
- 100g Fresh blueberries
- 50g Butter for serving
- 30ml Oil for cooking
Nutrition (per serving)658kcal
- Protein18.5g
- Carbs52.3g
- Fat41.2g
Fiber 1.8 gSodium 742 mg
02Steps
- Cook bacon strips in a skillet over medium-high heat until crispy, about 8-10 minutes. Drain on paper towels and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk egg yolks with milk, melted butter, and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined, leaving some lumps.
- In a clean bowl, beat egg whites until stiff peaks form using an electric mixer.
- Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate the mixture.
- Heat oil in a non-stick pan or griddle over medium heat. Pour batter to form pancakes about 3-4 inches in diameter.
- Cook for 3-4 minutes until the bottom is golden brown, then carefully flip and cook for another 2-3 minutes until cooked through.
- Stack the pancakes on a serving plate. Top with butter, drizzle with honey, and arrange bacon strips, strawberries, and blueberries on the side.
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