Name: The Best Easy Korean Pancake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Americans
Ingredients: • 1 cup all-purpose flour• 1 teaspoon baking powder• 1/4 teaspoon salt• 1 cup cold water• 2 large eggs, lightly beaten• 2 cups thinly sliced scallions (about 1 bunch)• 1 red bell pepper, thinly sliced• 2 tablespoons vegetable oil, plus more as needed

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Imagine a golden, crispy exterior that gives way to a fluffy, savory interior – this is the captivating allure of the Korean pancake, also known as Pajeon. This traditional dish, beloved across the Korean peninsula, is about to become your new favorite way to elevate any meal. Prepare to be swept off your feet by the harmonious blend of flavors and textures that makes this recipe truly special.

Growing up, I fondly remember watching my grandmother masterfully flip these pancakes, her skilled hands moving with graceful efficiency. The sizzle of the batter hitting the hot pan, the tantalizing aroma wafting through the air – it was a sensory experience that left a lasting impression. Now, I’m thrilled to share this beloved recipe with you, so you can capture that same magic in your own kitchen.

Whether you’re a seasoned Korean cuisine enthusiast or a newcomer to these delightful pancakes, you’re in for a real treat. Get ready to embark on a flavorful journey that will have you reaching for seconds (and maybe even thirds!).

🥰 Why You’ll Fall in Love with This Recipe ?

There are countless reasons why this Korean pancake recipe is a true standout, but let’s dive into the most compelling ones. First and foremost, the flavor profile is simply irresistible. The savory, umami-rich batter is the perfect canvas for a variety of delicious mix-ins, from tender scallions and crisp bell peppers to succulent shrimp or juicy pork. Each bite offers a harmonious blend of textures, from the crisp exterior to the soft, fluffy interior.

But the appeal of this recipe goes beyond just the flavor. It’s also incredibly easy to prepare, making it the perfect choice for a quick weeknight dinner or a show-stopping appetizer for your next gathering. With just a few simple ingredients and a bit of elbow grease, you can whip up a batch of these pancakes in no time, allowing you to spend more time enjoying the company of your loved ones.

🥕 A Look at What Goes Into This Dish

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup cold water
• 2 large eggs, lightly beaten
• 2 cups thinly sliced scallions (about 1 bunch)
• 1 red bell pepper, thinly sliced
• 2 tablespoons vegetable oil, plus more as needed

One of the key ingredients in this recipe is the all-purpose flour. The combination of flour, baking powder, and salt creates a light and airy batter that crisps up beautifully when cooked. The cold water helps to ensure the batter stays well-chilled, which is crucial for achieving that perfect texture.

🔪 The Method: Crafting Your Masterpiece

Prepare the Batter: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually pour in the cold water, whisking constantly to prevent lumps from forming. Once the batter is smooth, gently fold in the beaten eggs. Finally, fold in the sliced scallions and bell pepper.
Cook the Pancakes: Heat a large nonstick skillet or griddle over medium-high heat and add 2 tablespoons of vegetable oil. Once the oil is shimmering, scoop heaping 1/4 cup portions of the batter onto the hot surface, spacing them apart to prevent overcrowding. Cook for 2-3 minutes per side, or until the pancakes are golden brown and crispy at the edges. Adjust the heat as needed to prevent burning.
Serve Warm: Transfer the cooked pancakes to a plate and cover to keep them warm while you repeat the cooking process with the remaining batter, adding more oil to the pan as needed. Serve the Korean pancakes hot, with your choice of dipping sauces on the side.

⏱️ Timing Overview

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

🥗 Nutritional Breakdown Per Serving

Nutritional information is an estimate per serving, based on 4 servings.

• Calories: 260 kcal
• Protein: 9 g
• Carbohydrates: 32 g
• Fat: 11 g
• Fiber: 2 g

💡 How to Customize This Recipe

• For a Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend, such as a mix of rice flour, tapioca flour, and xanthan gum. Adjust the liquid ratio as needed to achieve the desired batter consistency.
• To Make it Vegan: Replace the eggs with a flax or chia “egg” (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water, let sit for 5 minutes). For the dairy-free milk, use unsweetened almond, oat, or soy milk.
• To Add a Spicy Kick: Finely chop a fresh jalapeño or serrano pepper and fold it into the batter. You can also drizzle the cooked pancakes with a spicy gochujang (Korean chili paste) sauce or sprinkle them with toasted sesame seeds and crushed red pepper flakes.

🎉 Elevate Your Meal with These Serving Tips

• Main Course Pairing: Serve the Korean pancakes alongside a sizzling plate of bulgogi (marinated grilled beef) or as a accompaniment to a hearty bibimbap (mixed rice bowl).
• Garnish Suggestions: Garnish the pancakes with a drizzle of soy sauce, a sprinkle of toasted sesame seeds, and a few thinly sliced scallions or chives for a vibrant, restaurant-worthy presentation.
• Beverage Pairing: This dish pairs wonderfully with a crisp Korean lager or a refreshing iced tea with a hint of ginger or citrus.

❌ Common Mistakes to Avoid

• Mistake 1 – Overcrowding the Pan: Resist the urge to cook too many pancakes at once. Overcrowding the pan will cause the pancakes to steam rather than sear, resulting in a soggy texture. Cook the pancakes in batches, allowing enough space between each one for even browning.
• Mistake 2 – Using Cold Ingredients: Make sure all your ingredients, especially the eggs and water, are at room temperature before starting. Cold ingredients can lead to a gummy, dense batter that won’t achieve the desired light and airy texture.
• Mistake 3 – Not Preheating the Pan: Ensure your skillet or griddle is properly preheated before adding the batter. A hot surface is crucial for creating the signature crispy edges and preventing the pancakes from sticking.

❄️ Preserve Your Creation: Storage Tips

• Refrigeration: Store any leftover Korean pancakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: The cooked pancakes can be frozen for up to 3 months. Let them cool completely, then stack them with parchment paper in between and wrap tightly in plastic wrap or foil.
• Reheating: To reheat, place the frozen pancakes on a baking sheet in a preheated 350°F (175°C) oven for 10-15 minutes, or until warmed through and crisp. Alternatively, you can reheat them in a skillet over medium heat, flipping occasionally, until heated through.

❓ FAQs

Can I use a different type of flour instead of all-purpose?

While all-purpose flour is the traditional choice, you can experiment with other flours to achieve different textures. For a heartier, nuttier flavor, try using a mix of all-purpose and whole wheat flour. Alternatively, you can use a gluten-free flour blend to make the pancakes suitable for those with dietary restrictions.

How do I make the pancakes extra crispy?

To ensure your Korean pancakes have a delightfully crisp exterior, be sure to heat your skillet or griddle to the proper temperature before adding the batter. Additionally, avoid overcrowding the pan, as this can lead to steaming rather than searing. Finally, consider dusting the cooked pancakes with a light coating of cornstarch or potato starch before serving to help lock in that crisp texture.

Can I make the batter ahead of time?

Yes, you can prepare the batter up to a day in advance and store it covered in the refrigerator. Just be sure to give it a good stir before cooking, as the ingredients may settle. However, for the best texture, it’s recommended to cook the pancakes shortly after mixing the batter.

What are some tasty dipping sauces to serve with the pancakes?

Traditionally, Korean pancakes are served with a soy sauce-based dipping sauce, often enhanced with rice vinegar, sesame oil, and a touch of sweetness. For an extra punch of flavor, you can also try a spicy gochujang (Korean chili paste) sauce or a refreshing soy-scallion dipping sauce.

How can I make these pancakes more substantial as a main dish?

To turn these Korean pancakes into a more filling main course, you can add additional protein-rich ingredients to the batter, such as cooked shrimp, thinly sliced pork, or even chopped chicken. You can also serve the pancakes alongside a side of steamed rice or a fresh salad to create a complete and satisfying meal.

💌 Enjoy Your Delicious Creation!

There’s no denying the irresistible charm of these Korean pancakes. The combination of crispy edges, fluffy interiors, and vibrant flavors is simply unbeatable. Whether you’re serving them as a show-stopping appetizer or incorporating them into a larger Korean-inspired feast, these pancakes are sure to leave a lasting impression on your taste buds and your heart.

So gather your loved ones, fire up the skillet, and get ready to embark on a truly delightful culinary adventure. With this recipe in your arsenal, you’ll be whipping up restaurant-quality Korean pancakes that will have everyone raving. Bon appétit, and enjoy every bite of this masterpiece!