Pajeon (Korean Scallion Pancakes)
Unlike Chinese scallion pancakes, Pajeon are more tender and are make with a batter instead of a dough. This recipe is super simple, and yields delicious results.
Servings: 5 (7 to 8-inch) pancakes
Calories: 120kcal
Ingredients
- 2 cups all-purpose flour
- 2 large eggs beaten
- 2 cups water
- 1 teaspoon salt
- 12 scallions, white and light green parts thinly sliced, dark green parts cut into 1-inch pieces
- Vegetable oil as needed
Instructions
- Combine all the ingredients except for the oil until well combined. The mixture should be a little thinner than American pancake batter. Thin it out with a little more water if needed (or add more flour if it’s too thin).
- Heat a thin coating of oil in a medium non-stick skillet over medium-high heat. When the pan is hot, pour in about ¾ cup of the batter, or enough to make a thin pancake, about 7 to 8 inches in diameter (you can also make smaller or larger pancakes depending on your preference and pan size).
- Cook on one side until the bottom is golden, and then flip over the pancake and cook on the other side until it is golden as well. You may need to add a little more oil to make sure the pan isn’t too dry.
- When the pancake is cooked through, and golden brown on both sides, remove to a paper towel-lined tray to blot some of the oil. Repeat with the remaining batter.
- Cut the pancakes into wedges or rectangular pieces, and serve with soy dipping sauce.
Nutrition
Serving: 0.5pancake | Calories: 120kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 37mg | Sodium: 249mg | Potassium: 64mg | Fiber: 1g