I came up with this pancake idea when I was eating an anchovy pizza.
This pancake style (thin pancake with dipping sauce) is based on traditional Korean dish called ‘Jeon’. And it worked well with these Italian ingredients.
Anchovy is tiny, but has a huge umami. Good little fish.
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— Italian Parsley & Anchovy Pancake (2, 7 inch pancakes) —
120g all-purpose flour
30g corn flour
1 egg
150ml water
40g anchovy fillets in olive oil, drained
70g carrot, peeled
20g flat-leaf parsley
Some olive oil for frying
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— for the dipping sauce —
1 tablespoon soya sauce
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 clove garlic, peeled and minced
1/2 teaspoon sugar
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Place the flour, corn flour, egg and 150ml of water in a large bowl and mix them well.
Chop the anchovy fillets and the flat-leaf parsley, shred the carrot and put them into the flour mixture and mix them up.
Heat a frying-pan, put some olive oil and spread the pancake mixture thinly. Turn down the heat to medium, cook until the bottom is crisp and golden brown. Flip and cook on the other side until golden brown.
To make the dipping sauce, mix well all the ingredients of dipping sauce in a small bawl.
Cut the pancake, and serve with the dipping sauce.