Spring onion pancakes

Name: Spring onion pancakes
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: 120 g Plain wheat flour; 30 g Rice flour; 50 g Egg, without shell; 180 g Water; 150 g Spring onion; 25 g Rapeseed oil; 20 g Soy sauce; 15 g Plain rice vinegar; 5 g Sugar; 3 g Fresh chilli

Crisp Korean pancakes filled with long strands of spring onion.

Estimated total time: 25 minutes2 portionsAbout 460 kcal per portion

Korean scallion pancake sliced on a white plate — Photo: by Tales of an LA Addict (Abby) at Flickr · CC BY-SA 2.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use.

Ingredients for 2 portions

120 g Plain wheat flour
30 g Rice flour
50 g Egg, without shell
180 g Water
150 g Spring onion
25 g Rapeseed oil
20 g Soy sauce
15 g Plain rice vinegar
5 g Sugar
3 g Fresh chilli

Method

Whisk wheat flour, rice flour, egg and 150 g water into a loose batter. Trim spring onions and cut to fit the pan.
Heat half the oil in a non-stick pan. Arrange half the onions, pour over half the batter and cook for 4–5 minutes.
Flip carefully and cook for 4 minutes until crisp and cooked through. Repeat for the second pancake.
Mix soy sauce, vinegar, sugar, remaining water and chopped chilli for dipping. Cut pancakes into pieces and serve hot.

This is a home-cooking version. Accompaniments not listed are excluded from the calorie estimate. Check packaged ingredients for brand-specific allergens.

파전

Allergens and ingredient checks

Listed allergens: eggs, gluten, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Maangchi · Pajeon

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