Buckwheat Pancake Rolls

Name: Buckwheat Pancake Rolls
Total time: 40 min
Yield: 383 g
Ingredients: Olive Oil 30 spoon; Seasoned Radish 200 g; Salt 3 g; Buckwheat Flour 150 g

Cook 40 min Difficulty NORMAL 933 kcal

#Buckwheat Pancake Rolls #Gangwon Province Cuisine #Buckwheat Dish #Traditional Food #Korean Food #Snack #Radish Pancake Rolls #Healthy Dish #Easy Recipe #Home-cooked Food

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Ingredients

Main ingredients

Olive Oil 3 spoon
Seasoned Radish 200 g
Salt 3 g
Buckwheat Flour 150 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 121.69 g 53%

Protein 24.29 g 11%

Fat 37.16 g 36%

Serving size 383g

Cooking steps

1

Mix buckwheat flour with 300ml of water and let it rest for 30 minutes.
2

Spread the rested batter thinly, place seasoned radish on top, and roll it up.
3

Let the rolled pancake cool slightly, slice, and serve.

Buckwheat Pancake Rolls

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