Easy Maesaengi-jeon: Mini Korean Green Seaweed Pancakes (2 Servings)

Loosen the maesaengi in a bowl of cold water. Rinse several times in a fine-mesh sieve, check for debris, then drain well.

If the seaweed strands are long, cut them into shorter, easy-to-eat lengths with clean kitchen scissors.

Mix 1 cup pancake mix, 2/3 cup water and one egg until no large flour lumps remain. Fold in the maesaengi and a pinch of salt.

The batter should fall slowly from a spoon rather than run like water. If the drained seaweed made it too thin, add a small amount of pancake mix.

Heat a skillet over medium and add a little of the oil. Drop small spoonfuls of batter onto it. Flip when the edges set and the underside turns golden.

Cook the second side until golden and ensure there is no raw batter at the center. Repeat with remaining batter and serve warm.