Description
Make this crispy and chewy Korean scallion pancake at home in 20 minutes! The pajeon dipping sauce is sooo delicious!
Ingredients
Scale
Scallion Pancakes
- 1/2 cup all-purpose flour
- 1/2 cup rice flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1 cup water
- 1 large egg
- 2 garlic cloves, minced
- 200g scallions, sliced into thin sticks
- Vegetable or peanut oil for frying
Dipping Sauce
- 3 tablespoons soy sauce
- 1 1/2 tablespoon rice vinegar
- 1/2 teaspoon sugar or honey
- 1 scallion, finely chopped
- 1/2 teaspoon gochugaru (Korean pepper flakes), optional
Instructions
- Whisk all the ingredients for the dipping sauce in a bowl and set aside.
- In a mixing bowl, add all-purpose flour, rice flour, baking powder, salt, sugar, water, egg, and garlic, and stir well to combine.
- Stir in scallions.
- In a pan over high heat, brush or spray the bottom of the pan with a little oil.
- Using a ladle, scoop about a quarter of the batter and pour it into the pan, quickly spreading the batter to create a thin pancake. Cook for about 4-5 minutes, until the edges of the pancake are golden brown and the center looks almost dry. Flip the pancake over and cook for another 4-5 minutes, until golden brown.
- Transfer the pancake to a plate and repeat the same step (remembering to add a little oil in the pan for each pancake) until all the batter has been used.
- Cut the pancakes into triangles and serve with dipping sauce.
Notes
For a crispier texture, add a little more oil to the pan and cook each side of each pancake for longer.
For leftovers, do not microwave as the texture of the pancake will get mushy. Instead, pan fry them again with a little oil to get a crispy texture.
Nutrition
- Serving Size: 1 pancake
- Calories: 156
- Sugar: 2.1 g
- Sodium: 256 mg
- Fat: 4.2 g
- Saturated Fat: 2.6 g
- Carbohydrates: 25.9 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 37.2 mg
