Korean Pan-Fried Apple Matchstick Jeon (4 Small Pancakes, 2 Servings)

Rinse and dry the apple. Halve and remove the seeds and core, then cut into thin matchsticks, leaving the peel on if preferred.

Toss the apple matchsticks with 12 g sugar; add a pinch of cinnamon if using.

Add 30 g Korean pancake mix and 50 ml water. Stir just until the apple strips are lightly bound; the mixture should not run like water.

Warm a frying pan over medium-low heat and add half the oil (15 ml). Spoon in half the mixture in two spots and flatten each into a thin round.

When the undersides are golden and the rounds hold together on a spatula, flip. Cook the other sides until the apple softens and no wet, raw batter remains.

With the remaining 15 ml oil and batter, cook two more rounds the same way. Serve all four small apple jeon warm.