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–+ servings
Korean Pancakes

Crispy Korean Pancakes: A Savory Snack You’ll Love

Korean Pancakes or Pajeon are a magical savory snack that transforms simple ingredients into a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 3/4 cup Water
  • 1 large Egg Replace with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) for a vegan option.
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
Veggies
  • 1 cup Green Onions (Scallions) Use any chopped herbs for variation.
  • 1 medium Carrot Julienne for ease.
  • 1 medium Zucchini Can substitute with other vegetables like bell peppers.
Frying
  • 1/4 cup Vegetable Oil Used for frying to achieve a crispy texture.

Equipment

  • non-stick skillet

Method
 

Prepare the Batter
  1. In a mixing bowl, whisk together the all-purpose flour, water, large egg, salt, and black pepper until the batter is smooth and well-combined.
  2. Aim for a consistency similar to pancake batter, allowing it to flow easily but hold its shape.
Add Vegetables
  1. Once your batter is ready, fold in the chopped green onions, julienned carrots, and zucchini.
  2. Mix gently until the vegetables are evenly distributed.
Heat Oil
  1. Heat a generous amount of vegetable oil in a non-stick skillet over medium heat.
  2. Allow the oil to shimmer for about 2 minutes.
Cook Pancakes
  1. Pour a ladleful of the batter into the hot skillet, spreading it out to form a pancake about 1/4 inch thick.
  2. Cook for 2-3 minutes, watching for the bottom to turn golden brown.
Fry Until Golden
  1. Gently flip the pancake using a spatula, being careful to maintain its shape.
  2. Cook the other side for an additional 2-3 minutes until golden brown.
Repeat
  1. After cooking the first pancake, add more vegetable oil to the skillet if needed and repeat the cooking process.
Serve
  1. Once cooked, remove the Korean Pancakes from the skillet and drain any excess oil on a paper towel.
  2. Serve them hot with a soy-based dipping sauce or pickled vegetables.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store leftover Korean Pancakes in an airtight container for up to 2 days. To freeze, layer pancakes between parchment paper in a freezer-safe container and seal tightly; they last up to 2 months.

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