Korean-Style Fluffy Pancakes with Bacon 韓式鬆餅

Korean-style fluffy pancakes (hotteok-style) are extra thick and airy, made with separated egg whites beaten to stiff peaks for maximum height and airiness. Served with crispy bacon strips, butter, and honey for a sweet and savory breakfast combination.

Nutrition (per serving)

Ingredients

• 200g Bacon strips
• 100g All-purpose flour
• 2 tablespoon Sugar
• 2 teaspoon Baking powder
• 0.5 teaspoon Salt
• 4 whole Eggs, separated
• 120ml Whole milk
• 2 tablespoon Melted butter
• 1 teaspoon Vanilla extract
• 2 tablespoon Honey
• 100g Fresh strawberries
• 100g Fresh blueberries
• 50g Butter for serving
• 30ml Oil for cooking

Steps

1. Cook bacon strips in a skillet over medium-high heat until crispy, about 8-10 minutes. Drain on paper towels and set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, whisk egg yolks with milk, melted butter, and vanilla extract until well combined.
4. Pour the wet mixture into the dry ingredients and stir gently until just combined, leaving some lumps.
5. In a clean bowl, beat egg whites until stiff peaks form using an electric mixer.
6. Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate the mixture.
7. Heat oil in a non-stick pan or griddle over medium heat. Pour batter to form pancakes about 3-4 inches in diameter.
8. Cook for 3-4 minutes until the bottom is golden brown, then carefully flip and cook for another 2-3 minutes until cooked through.
9. Stack the pancakes on a serving plate. Top with butter, drizzle with honey, and arrange bacon strips, strawberries, and blueberries on the side.

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