Description
A delicious recipe for Korean Pancakes (Pajeon) that are crispy on the outside and packed with colorful veggies, perfect for a savory snack or light meal. These pancakes are easy to make and bursting with Asian flavors.
Ingredients
Scale
Pancake Batter:
- 1 cup of Panash pancake mixture (natural) or all-purpose flour
- 1 egg
- ½ cup of water
Veggies:
- 1 small potato (cut into sticks)
- Half of a carrot (cut into sticks)
- Half of a zucchini (cut into sticks)
- 2 spring onions (cut into sticks)
Seasoning:
- 1 tsp garlic powder
- Salt & pepper to taste
- Oil for frying (or use a non-stick pan)
Asian Dipping Sauce:
- 1 batch of Asian Dipping Sauce
Instructions
- Prepare Veggies: Cut the potato, carrot, zucchini, and spring onions into sticks or use a peeler/mandoline. Set aside.
- Make Pancake Batter: In a bowl, combine pancake mixture/all-purpose flour, egg, and water. Mix well. Add the prepared veggies. Season with garlic powder, salt, and pepper.
- Cook Pancakes: Heat oil in a pan. Fry the pancakes until golden brown and cooked through on each side, about 4-6 minutes per side over medium heat.
- Serve: Serve the pancakes with Asian Dipping Sauce. Garnish with spring onions and sesame seeds.
Notes
- If desired, you can customize the veggies in the pancakes to suit your taste preferences.
- Feel free to adjust the seasoning to your liking.
- These pancakes are best enjoyed hot and fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Pan-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: Approximately 150 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Korean Pancakes, Pajeon, Asian Pancakes, Savory Pancakes, Vegetarian Pancakes
