Korean Scallion Pancakes -- Pa Jun Recipe

Name: Korean Scallion Pancakes -- Pa Jun
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pancake; 1/4 cup rice flour; 2 eggs, lightly beaten; 2 tablespoons vegetable oil; 1/4 cup water; 5 scallions, green parts only, cut into 3-inch lengths on the bias; 1 medium carrot, grated; 1 small zucchini, trimmed and grated; dipping sauce; 3 tablespoons gluten-free soy sauce or 3 tablespoons regular soy sauce; 2 tablespoons water; 1 tablespoon rice vinegar; 1 teaspoon minced fresh ginger; 1 teaspoon red pepper flakes; 1 teaspoon granulated sugar

Servings: persons

pancake
1/4 cup rice flour
2 eggs, lightly beaten
2 tablespoons vegetable oil
1/4 cup water
5 scallions, green parts only, cut into 3-inch lengths on the bias
1 medium carrot, grated
1 small zucchini, trimmed and grated
dipping sauce
3 tablespoons gluten-free soy sauce or 3 tablespoons regular soy sauce
2 tablespoons water
1 tablespoon rice vinegar
1 teaspoon minced fresh ginger
1 teaspoon red pepper flakes
1 teaspoon granulated sugar

1
In a medium-sized bowl, whisk the flour, eggs and 1 tablespoon of the oil with the water until a smooth batter is formed. Stir in the scallions, carrot, and zucchini and mix to combine. Chill in the refrigerator for 30 minutes to allow the rice flour to swell.
2
Coat the bottom of an 8-inch nonstick skillet with the remaining oil. Set over medium heat. When the pan is hot, ladle in about a quarter of the batter and spread it out into a circle, tilting the pan slightly to spread it evenly. Cook for about 8 minutes, or until the bottom is browned and you see holes in the pancake. With a spatula, flip the pancake and press firmly on the top to squeeze out any remaining batter that is not cooked.
3
Cook for another 8 minutes, or until the batter is cooked thoroughly and the pancake is browned. Repeat with the remaining batter.
4
In a small bowl, whisk together the soy sauce, water, vinegar, ginger, red pepper flakes and sugar.
5
Cut the pancakes into small triangles and serve with the dipping sauce.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: pancake, 1/4 cup rice flour, 2 eggs, lightly beaten, 2 tablespoons vegetable oil, and more.

Yes, Korean Scallion Pancakes -- Pa Jun falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Korean Scallion Pancakes -- Pa Jun

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