Flaky Korean Pajeon Scallion Pancakes

Name: Flaky Korean Pajeon Scallion Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 1/2 cups all-purpose flour (sifted); 1 1/2 cups cold water; 1 teaspoon salt; 10 stalks scallions (cut into 2-inch pieces); 2 tablespoons vegetable oil; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon sugar; 1/2 teaspoon red pepper flakes

VegetarianAsianBreakfast|Lunch|Dinner|SnacksQuickEasyFamily-Friendly

⏱️ 15m PREP

🔥 20m COOK

👥 4 SERVINGS

⚡ 220 CAL/SERV

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Overview

Crispy on the outside and tender on the inside, these Korean scallion pancakes are packed with flavor and perfect for any meal.

Macronutrients per serving

grams

Protein

5.0g 12%

Fat

8.0g 19%

Carbs

30.0g 70%

Rich in nutrients

☀️ Vitamin K

30% DV

Essential for blood clotting and bone health

☀️ Vitamin C

25% DV

Supports immune function

🔺 Iron

15% DV

Vital for oxygen transport in the blood

🔺 Calcium

10% DV

Important for bone strength

☀️ Folate

10% DV

Helps form red blood cells and DNA

Ingredients

Main Ingredients

1 1/2 cups all-purpose flour sifted
1 1/2 cups cold water
1 teaspoon salt
10 stalks scallions cut into 2-inch pieces
2 tablespoons vegetable oil

Dipping Sauce

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon red pepper flakes

Instructions

1 In a large bowl, sift the flour and then whisk it together with cold water and salt until smooth.
2 Stir in the scallions, ensuring they are evenly distributed throughout the batter.
3 Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat.
4 Pour half of the batter into the skillet, spreading it out evenly to form a pancake.
5 Cook for 3-4 minutes until the bottom is golden and crispy, then flip and cook the other side for another 3-4 minutes.
6 Remove the pancake from the skillet and repeat with the remaining batter, adding more oil if necessary.
7 For the dipping sauce, combine soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes in a small bowl.
8 Cut the pancakes into wedges and serve hot with the dipping sauce.