Korean Pancakes (Pajeon): An Incredible 7-Step Recipe
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup water
- 1 large egg
- 1 bunch green onions (scallions), chopped
- 1 small carrot, julienned
- 1 small zucchini, julienned
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil (for frying)
Instructions
- Make the Batter: In a bowl, combine all-purpose flour, water, and the egg. Mix until smooth.
- Add Vegetables: Fold in the chopped green onions, julienned carrots, and zucchini into the batter. Ensure vegetables are well coated.
- Season the Mixture: Add salt and black pepper to taste, mixing it well.
- Heat Oil: In a non-stick frying pan, heat a tablespoon of vegetable oil over medium heat. You may need more oil for larger batches.
- Pour the Batter: Once the oil is hot, pour about ½ cup of the batter into the pan, spreading it evenly to create a pancake shape.
- Cook Until Golden: Allow the pancake to cook for about 3-4 minutes on one side, or until it becomes golden brown. Flip and repeat for the other side.
- Remove and Serve: Once cooked, take out the pancake and let it drain on paper towels if needed. Repeat until all batter is used.
Nutrition
- Calories: 250 kcal
- Protein: 6g