SCALLION PANCAKE
Explore the crispy world of scallion pancakes with our easy recipe. Master the art of flipping and customize with your favorite fillings. Join us in the kitchen for a delightful cooking adventure!
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Servings: 6 people
Calories: 152kcal
Cost: $10
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Equipment
Ingredients
- 2 cups all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups water
- 6 scallions, halved lengthwise and cut into 2- to 3-inch lengths
- 1 teaspoon salt
- Vegetable oil for cooking
Instructions
- In a medium bowl, mix together all of the ingredients except for the vegetable oil, and let sit for about 10 minutes. Check the consistency before cooking. The batter should be a little bit runnier than American pancake batter, so the pajeon cooks quickly and evenly.
- Heat a medium skillet over medium heat and coat with a thin layer of vegetable oil.
- Pour the batter into the skillet, coating the bottom of the pan in a thin layer (about one-third of the batter should fill a medium skillet).
- Cook for 3 to 4 minutes, until the batter is set and golden brown on the bottom. Turn over the pancake with help of a spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1 to 2 more minutes, adding more oil if necessary. Transfer the pancake to a warm plate. Repeat, to cook the remaining pancakes.
- Before serving, cut into triangles (like a pizza). Serve with seasoned soy sauce or spicy dipping sauce.
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Nutrition
Calories: 152kcal | Carbohydrates: 32g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 391mg | Potassium: 45mg | Fiber: 1g | Sugar: 0.1g | Calcium: 8mg | Iron: 2mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.