HG is fond of pancakes and BSK caters to this appetite with variations on the traditional “diner-style” offerings: Corn or blueberry or strawberry crispy wonders. Drenched in Canadian maple syrup, of course. A nice dinner main dish is a platter of Korean pancakes accompanied by crisp lettuce leaves. Korean scallion pancakes are offered at Korean restaurants, side dishes for bulgogi and other regional specialties. Typically, BSK adds a special twist to Korean scallion pancakes. The traditional batter is flour, a beaten egg, ice water, salt, oil, garlic, corn starch and lots of chopped scallions. In New Mexico, BSK adds chopped cabbage and jarred raw oysters to the mix. Last night, on Prince Edward Island, BSK substituted bok choy for the cabbage and sea scallops for the oysters. BSK found the scallops (frozen) at the Co-Op supermarket in the nearby town of Morell. (15 minute drive from HG/BSK’s oceanfront home). Surprisingly good. BSK likes Bulldog Sauce (a sweet and pungent Asian concoction) with Korean pancakes. Not available. HG/BSK made do with Chinese sweet and hot chili sauce plus sambal oelek. BSK’s pancakes always have the right balance of crisp and fluffy. Good stuff.
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