These Korean scallion pancakes, or pajeon, are the perfect blend of crispy and savory, making them an irresistible brunch option. With spring in the air, this dish brings a taste of Asia to your table, inviting warmth and joy with every bite.
Why I Love This Recipe
I first discovered these scallion pancakes during a visit to a local Korean market, where the aroma of sizzling pancakes filled the air. The first bite was love at first taste—crispy on the outside, tender and flavorful on the inside. It quickly became a favorite in my brunch rotation, perfect for family gatherings and lazy Sunday mornings.
Why You’ll Love It Too
- Quick and easy to prepare
- Only four main ingredients
- Family-friendly and customizable
- Perfect for brunch or a light lunch
- Vegan-friendly and can be gluten-free
Ingredient Notes
• 1 cup all-purpose flour: Can substitute with gluten-free flour for a gluten-free version.
• 2 tablespoons water: Adjust based on desired batter consistency.
• 1 pound scallions: Use green onions for similar flavor.
• 1/2 cup vegetable oil: Any neutral oil works, such as canola or sunflower oil.
Step-by-Step Instructions
- Chop the scallions finely and fold them into the batter until evenly distributed.
- Heat vegetable oil in a skillet over medium heat, ensuring it’s hot before adding the batter.
- Pour half the batter into the skillet and spread it evenly. Cook for about 3-4 minutes until golden brown, then flip and cook for another 2-3 minutes.
Things I’ve Learned
Keep the skillet hot to achieve that crispy texture. If the pancakes are soggy, your batter may have too much water. Store leftovers in an airtight container in the fridge for up to three days. To reheat, simply pan-fry for a few minutes on each side to restore their crispiness. These pancakes can also be made ahead and frozen, then reheated straight from the freezer.
FAQs
Q: Can I substitute any of the ingredients?
A: Yes, most ingredients can be substituted with similar alternatives while maintaining the overall flavor profile.
Q: How should I store leftovers?
A: Store covered in the refrigerator for up to 3 days for best quality and freshness.
Q: Is this recipe gluten-free?
A: Check that all ingredients are certified gluten-free, especially any processed items or seasonings.
Four-Ingredient Korean Scallion Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons water
- 1 pound scallions
- 1/2 cup vegetable oil
Instructions
- In a mixing bowl, combine the flour and water to create a smooth batter. It should be thick but pourable.
- Chop the scallions finely and fold them into the batter until evenly distributed.
- Heat vegetable oil in a skillet over medium heat, ensuring it's hot before adding the batter.
- Pour half the batter into the skillet and spread it evenly. Cook for about 3-4 minutes until golden brown, then flip and cook for another 2-3 minutes.
This recipe has become a go-to favorite in my kitchen, and I hope it brings as much joy to your table as it does to mine!
