Pajeon - Korean Pancakes
These Korean Pancakes (aka pajeon) combine plenty of scallions with fresh veggies and an egg-free pancake batter for crispy, flavorful scallion pancakes that are gluten-free, dairy-free (vegan), and perfect for serving up as a snack, appetizer, or side!
Servings 6 pancakes
Ingredients
Dry ingredients
- 1/2 cup (80 g) white rice flour
- 1/3 cup (40 g) buckwheat flour
- 3 tbsp (25 g) cornstarch
- 1/2 tsp sea salt
- 1/4 tsp Kala Namak (optional)
- 1 Pinch of turmeric powder
- 1 Pinch of cayenne pepper
Wet ingredients
- 2/3 cup (160 g) water
- 1 tbsp oil
- 1 tbsp vegetable umami (I used Yondu) or tamari
Veggies
- 1 medium carrot finely sliced
- 1 bunch of scallions roughly chopped
- 1/2 small green pepper sliced
- 1/2 small zucchini finely sliced
- 3 cloves of garlic minced
Instructions
- Add all dry ingredients to a bowl, add the wet ingredients and whisk to combine.
- Stir in all veggies and mix well.
- Heat a little oil in a skillet until warm, then add a few tablespoons of the batter per pancake into the pan.
- Fry with a lid until golden brown, flip and fry from the other side. Repeat this step with the remaining batter.
- Serve with vegetable umami (or tamari), sprinkled with some sesame seeds, and enjoy!
Notes
- Don't omit the starch: The batter won't become crispy without it. You can most likely use potato starch or arrowroot flour instead of cornstarch (I haven't tried it though).
- Making larger pancakes: Rather than making smaller 'fritter-like pancakes, you can make larger pan-sized pancakes and then cut them into bite-size portions.
Nutrition Facts
Pajeon - Korean Pancakes
Serving Size
1 pancake
Amount per Serving
Calories
116
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
5
%
Carbohydrates
21
g
7
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.