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Suggest a better descriptionMAKES 10 PANCAKES DAIRY-FREE Recipe adapted from New Yorks Hangawi Restaurant. In medium bowl, mix tempura batter flour with water until batter is formed. Add mushrooms, onions and kimchi to batter and mix evenly. Add garlic, sesame oil, salt and pepper to batter; mix well. Heat a medium skillet with a little cooking oil over medium heat. When pan is hot, scoop batter with ladle and make 3-inch round pancakes. Cook in batches, until pancakes are browned on both sides, 6 to 8 minutes. Drain on paper towels. Kimchee: A spicy hot Korean condiment made from fermented vegetables, such as cabbage or turnips. Look for kimchee in Korean markets and some large supermarkets. PER PANCAKE: 128 CAL; 3G PROT.; 5G TOTAL FAT (1G SAT. FAT); 20G CARB.; 0 CHOL.; 150MG SOD.; 2G FIBER Recipe by: Vegetarian Times Magazine, September 1998, page 116
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Serving Size: 1 Serving (164g) | ||
Recipe Makes: 1 servings | ||
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Calories: 53 | ||
Calories from Fat: 42 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.9mg | 0 % | |
Potassium 60mg | 2 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 2.2g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
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