ingredients:
- 4 yellow potatoes
- 1/4 cup no sodium added chicken broth
- 1 tbsp Maggi sauce or soy sauce
- 1 tsp white pepper, optional
- Korean pancake flour, adjust it by eye
- 2 - 4 tbsp bacon, cut into small pieces, optional
- 2 - 4 tbsp corn, optional
1. Blend the potatoes until smooth.
2. Add chicken broth and Korean pancake flour. Add Korean pancake flour until thick like pancake batter.
3. Add the rest ingredient and combine them together.
4. Preheat a non-stick pan to medium heat. Cook it by thin layer each time. Cook both sides until golden brown. Set aside.
5. Finish rest of the batter. Ready to eat.
