Bettina Campolucci Bordi’s Korean pancake



  • 70g gluten-free flour mix
  • 160ml water
  • Pinch of bicarbonate of soda (baking soda)
  • 100g asparagus spears, sliced lengthways
  • ½ leek, sliced lengthways
  • 1 carrot, chopped into thin sticks


  • 60ml tamari soy sauce
  • Juice of ½ lime
  • 1 tablespoon sesame oil
  • 1 teaspoon maple syrup
  • ½ garlic clove, peeled and grated


  1. Start by mixing all the ingredients for the dressing in a small jar, pop the lid on, give it a shake and set aside.
  2. In a bowl, mix the flour, water and bicarbonate of soda and set aside.
  3. Heat some oil in a frying pan over medium heat. Add all the veggies and fry for five minutes until brown.
  4. Spread the veggies out evenly in the pan and pour over the batter until you have a big pancake. Cook for 5 minutes on each side until crispy and golden brown.
  5. Serve immediately, cut into slices, topped with spring onions, sesame seeds, coriander and the amazing dressing alongside.

Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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