Buchujeon Pancakes are simple and easy to make. The secret is the batter which should be made with half buchu powder and half glutinous rice powder. Of course you could do this with buchu powder and regular flour which would add more crispiness. To make the mix you add ice cold water to the mix and stir till it has the consistency of yogurt. I mean regular yogurt, not Greek. You cut up the buchu, the green onions into a 4 centimeter length and then mix it in with the yogurt consistency mix. Add oil to a pan and then fry till crispy. I like to add an egg on top and then flip it to add a bit of body to the pancake but you can skip that if you'd like. Serve it with a sauce made with 1/2 vinegar, 1/3 soy sauce and some red pepper powder.

Pancake Original Story Photographed and Written by Terri Walton   I can’t think of a more delicious way to escape the cold winter chill than brunch and you can do so at Pancake Original Story. They have excellent versions of brunch classics such as pancakes, homemade sausage patties and waffles. Other items, like the omelettes, pale in comparison to these gems but are still decent. Pancake Original Story is a Hannam-dong staple. As I entered the tiny restaurant I could smell the reason why. The sweet scent of pancakes hung in the air. I looked around. The restaurant was full, so my party and I decided to brave the cold—instead of escape it—on the patio. Some details I admired while waiting for my food were tire wheel lights, mix and match wooden chairs and shelves of colourful beverages. The urban rustic motif matched the made from scratch meals Pancake Original Story served up.  On the patio our coffees, which came out promptly, kept us warm.  Steam rose off ...