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
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Americans
Keywords: The Best Easy Korean Pancake