The restaurant’s version was made with the typical savory pancake batter like the one used for pajeon, loaded with oysters, and fried to perfection! I’ve recreated it here for you!
Clean the oysters by gently swishing them around in salted water. Drain. Rinse again in clean water and keep them in a strainer over a bowl to drain well.
In a large bowl, combine the pancake mix, starch and baking soda and whisk well. Mix with icy cold water. Add a tablespoon or two more if needed. The batter should be slightly thick.
Heat 1/4-inch oil in a non-stick pan over medium high heat. Depending on the size of your pan, you can cook 5 to 6 pancakes at once. Cook until the bottom is golden brown.