Before making the pancake batter, cut the perilla leaves first. Wash thoroughly, shake off the water, cut off the stalk, and shred to a thickness of less than 0.5cm.

The dough has the same texture as long as it has the right proportions. I'm going to eat it with my husband at night, so I made a little bit, but I just need 1 (buckwheat flour):1 (starch flour) 2:2 (water) + a little salt. In order to help control the dryness of buckwheat flour, restaurants that use only buckwheat flour make dough You can't use hot water because my pancake mix has starch. You can use lukewarm or warm water.

Stir it with a whisk

Add a little salt and stir.

When the pan is lukewarm, pour the dough and spread evenly through the pan before it is completely heated. I tried putting oil on it and not putting it on, but I didn't have to. If you don't like greasy food, you don't need to add oil. At this time, as soon as you pour the dough, you have to put the sliced perilla leaves on it evenly so that the perilla leaves are mixed in half, and when you turn it upside down, it gets pressed and stuck to the dough.

Turn it over and cook it when it's cooked enough to fit in the bottom of the jar.

I turned it upside down to see if it was cooked well or not, and it was cooked moderately well.

The savory taste of buckwheat remains the same, but the texture is like rice cake and the scent of perilla leaves is alive, making your mouth happy.

I don't think it's a big deal, but it's surprisingly a point. It tastes different when you put soy sauce, vinegar, and stir-fried sesame seeds in the right proportion and dip them in the pancake. You can add more fried sesame seeds.