Description
Delight in these crispy Korean spring onion pancakes, a simple yet flavorful dish that is perfect as a snack or appetizer.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup water
- 1 cup green onions, finely chopped
- 1/2 teaspoon salt
- 2–3 tablespoons cooking oil (vegetable, canola, or sesame)
- Dipping sauce (optional: soy sauce, vinegar, sesame seeds)
Instructions
- In a mixing bowl, whisk together flour and water until smooth. Avoid overmixing; lumps are okay.
- Add chopped green onions and fold them into the batter.
- Stir in salt to the batter.
- Heat a non-stick skillet over medium-high heat and add cooking oil.
- Pour half of the batter into the skillet, cooking until edges are golden brown (about 3-5 minutes).
- Flip the pancake and cook the other side for an additional 3-5 minutes.
- Remove the pancake and drain excess oil on paper towels. Repeat with the remaining batter.
Notes
Serve with a tangy dipping sauce for added flavor. Add shredded vegetables like carrots or zucchini to the batter for a twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 1g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Korean pancakes, Pajeon, crispy pancakes, spring onion recipes