Crispy and Delicious Scallion Pancake (Pajeon): An Easy Recipe for Beginners
Crispy and Delicious Scallion Pancake (Pajeon): An Easy Recipe for Beginners
Crispy Scallion Pancake Featuring the Aromatic Flavor of Scallions
Let’s make a delicious scallion pancake packed with fresh scallions. This pancake is wonderfully crispy on the outside and moist on the inside, a favorite for everyone. With simple ingredients and an easy process, you can enjoy a taste comparable to professional restaurants right at home.
Main Ingredients- 1 bunch scallions (approx. 200g)
- 1 cup pancake mix
- 1 cup tempura flour
- 1 egg
- Generous amount of cooking oil
- Approx. 2 cups water (adjust batter consistency as needed)
Cooking Instructions
Step 1
First, trim and wash the scallions thoroughly. Remove any wilted leaves or blemishes, then rinse under running water multiple times to completely wash away dirt and debris. After washing, pat the scallions dry with paper towels or let them drain in a colander to ensure they are as dry as possible. This step is crucial for achieving a crispier pancake.
Step 2
In a bowl, combine the pancake mix and tempura flour in a 1:1 ratio (e.g., 1 cup pancake mix, 1 cup tempura flour). Gradually add about 2 cups of water while whisking with a whisk or chopsticks until you achieve a smooth batter. The batter should be pourable, with a consistency that flows smoothly off the whisk. If it’s too thin, it won’t adhere well to the scallions, and if it’s too thick, the pancake might become too dense and soggy. Aim for the right consistency.
Step 3
Heat a frying pan over medium heat and pour in a generous amount of cooking oil. Swirl the pan to ensure the entire surface is coated with oil. Arrange the trimmed scallions neatly in the pan, shaping them to fit the pan’s size. You can overlap them slightly, but avoid packing them too tightly, as this can increase cooking time.
Step 4
Scoop about a ladleful of batter and drizzle it over the scallions in a zigzag pattern, ensuring the batter fills the gaps between the scallions. This helps the scallions adhere well to the batter. Don’t pour too much; aim to coat the scallions rather than drowning them.
Step 5
Once the batter is poured, reduce the heat to medium-low and let the batter cook through. After a short while, when the batter is partially set and the edges begin to turn golden brown, carefully crack an egg into the pan, letting the yolk and white spread evenly over the pancake. Then, using a spatula or by carefully tilting the pan, flip the entire pancake to cook the other side until it’s golden and crispy.
Step 6
When both sides are golden brown and appetizingly colored, and the pancake feels firm and crispy to the touch, your delicious scallion pancake is ready! Serve it with a side of dipping sauce made from soy sauce, vinegar, and chili flakes, if desired, and enjoy.
