Buckwheat Samsun Seafood Pancake

In a measuring cup, mix buckwheat flour with water to make the batter.

Blanch the clams in boiling water until they open, then remove the meat.

Slice the squid thinly to prepare it for the pancake.

Lightly blanch the sliced squid and shrimp in the clam broth.

Cut the chives to match the length of the frying pan.

Julienne the carrot.

Slice the red and green chili peppers for garnish and a spicy kick.

Beat 3-4 eggs with a pinch of salt.

Finely chop some chives for the sauce.

Mix soy sauce, vinegar, and water in a 1:1:1 ratio, then add the chopped chives.

Heat a pan over low heat and lightly grease with cooking oil.

Pour a thin, round layer of buckwheat batter into the pan.

Neatly arrange the chives on top of the batter.

Place the blanched squid, shrimp, and clams on the chives.

Pour the beaten egg mixture over all the ingredients.

Garnish with sliced peppers and carrots.

Cover with a lid and cook on low heat for 2 minutes to steam the top.

Use a plate to flip the pancake, then slide it back into the pan.

Cook the other side for another 1-2 minutes until golden brown.

The Buckwheat Samsun Seafood Pancake is complete.