Recipe: Rainbow Chard Korean Pancake

Serves 4 (makes 2 large pancakes).

Note: In this hearty Korean staple, rice flour adds texture for crispy edges while leaving the middle slightly chewy. But even if you omit it, the pancakes will still be tasty. Aim for a consistency that's between crêpe batter and American pancake batter. The batter should coat the back of a spoon and drip down in a thick stream. You can also divide the batter into smaller portions and make smaller pancakes if flipping the full-size ones is difficult. From "Farm to Table Asian Secrets; Vegan and Vegetarian Full-Flavored Recipes for Every Season," by Patricia Tanumihardja.

• 1 1/4 c. (150 g) all-purpose flour

• 1/3 c. (50 g) rice flour

• 1 1/2 c. water

• 8 oz. rainbow chard

• 5 tbsp. vegetable oil, divided

• Fine sea salt

• Soy and Green Onion Dipping Sauce (see sidebar)

Directions

In a large mixing bowl, mix the all-purpose and rice flours together with 1 1/2 cups water.

Gently tear or cut the chard leaves from the center ribs. Chop the ribs into 1/2-inch pieces. Stack the leaves and roll lengthwise into cigars, then cut crosswise into 1/2-inch ribbons. Keep ribs and leaves separate. You'll have about 1 cup ribs and 3 cups packed leaves.

Wipe out the skillet and heat 1 tablespoon oil over medium-high heat for 30 seconds. Pour half the batter into the skillet, tilting and swirling so the batter forms an even layer. The pancake should be about 1/4-inch thick. Cook, shaking the skillet occasionally, until the bottom is golden brown, 3 to 4 minutes.

Lift up one edge and pour in 1 more tablespoon oil, then flip the pancake carefully and press down with a spatula to flatten it and ensure it cooks thoroughly. Cook until the pancake is golden brown on the bottom and the edges are crisp, another 1 to 2 minutes. Turn and press down on the pancake 2 to 3 more times until the pancake is cooked through.

Transfer the pancake to a serving platter and keep warm in a 200-degree oven. Repeat with the remaining batter.

To serve, cut each pancake into 8 slices and serve with Soy and Green Onion Dipping Sauce.

Nutrition information per serving:

Carbohydrates46 gSaturated fat3 gTotal sugars4 g

Protein7 gCholesterol0 mgDietary fiber3 g

Exchanges per serving: 3 starch, 3 ½ fat.

Makes 1 1/2 cups.

Note: This sauce keeps for at least 3 days in the refrigerator, up to 1 week if you leave the green onions out until just before serving. Extra sauce? Dip fried tofu into it or toss with fresh greens. To toast sesame seeds, place in a dry pan over low heat until fragrant and starting to brown. From "Farm to Table Asian Secrets; Vegan and Vegetarian Full-Flavored Recipes for Every Season," by Patricia Tanumihardja.

• 2 tbsp. rice vinegar

• 2 tbsp. water

• 1 1/2 tbsp. sesame oil

• 1 1/2 tbsp. honey

• 2 tbsp. toasted sesame seeds, crushed with a mortar and pestle (see Note)

• 2 green onions, green and white parts, chopped

Directions