Korean Pancakes are very delicious & nutritious. Filled with the goodness of veggies and protein from eggs,this easy recipe is ideal for breakfast/snack.
This was due! After making Chinese Scallion Pancake, it was about time I made Korean Pancakes as well. Now next on my list is Japanese pancakes. Actually my aim is to recreate different pancakes from all around the globe and I have begun with Asian countries first. It’s so much fun researching on different world cuisines, learning what meals people have in all corners of the earth, how and with what they begin their day with to understanding their choice of ingredients and food. While reading an article on Buzzfeed, I was amazed to know the different pancake varieties we have around us.
Pancakes are a quick fix, easy option for many mainly because of its simplicity and the healthy variations it offers. Also the fact that one batch of batter can yield many pancakes to feed the growing family, makes it a favorite of all. Korean Pancakes in particular are extremely delicious while being ridiculously easy to make. It has the goodness of veggies and flavors which makes this dish irresistible. This pancake is made using the regular pancake batter, with the addition of veggies which are then pan-fried. It’s cooked crispy on the outside while soft in the center. I read a couple of recipes and then decided to make my own version of this pancake recipe. I also made a dipping sauce using soy and vinegar to go with it.
In a mixing bowl, add all-purpose flour, salt, egg and water. Whisk it together. Now add hash browns, veggies, crushed red peppercorns. Mix together and make a thick batter. Adjust the consistency of the batter by adding more flour/water. Let this batter rest for 10 minutes. Heat a skillet, add a dollop of batter, spread evenly using a spoon. Drizzle oil on all sides and cook for 2-3 minutes. Flip and cook the other side the same way.
Korean Pancakes that are known as Pajeon are now ready to be served. You can serve these pancakes with ketchup or soy dipping sauce.
Actually these pancakes are child friendly too. It’s a great way to feed them these nutritious pancakes with all the veggies hidden inside. Even if you have any adult fussy eaters at home, this is a great way to feed them too. 🙂
- 2 cups all purpose flour
- 1 egg
- 1 cup hash browns
- 1 tbsp crushed red peppercorns
- 2 cups shredded veggies - carrots, green onions, zucchini, broccoli, bell peppers
- Salt as required
- Cooking oil as required
- In a mixing bowl, add all purpose flour, salt, egg and water. Whisk it together. Now add hash browns, veggies, crushed red peppercorns. Mix together and make a thick batter. Adjust the consistency of the batter by adding more flour/water. Let this batter rest for 10 minutes. Heat a skillet, add a dollop of batter, spread evenly using a spoon. Drizzle oil on all sides and cook for 2-3 minutes. Flip and cook the other side the same way.
- Korean Pancakes that are known as Pajeon are now ready to be served. You can serve these pancakes with ketchup or soy dipping sauce.
- You can also play around with the veggies. Add any that you like.
- If using frozen hash browns, thaw them completely before adding to the batter.
- Cut the veggies in julienne/thin strips/shreds/grates for this recipe.
After this breakfast, I assure you that you will not wish to have anything else for a long time. They are so appetizing and flavorful, that it makes one hearty meal. Make this for breakfast tomorrow and surprise your family with a Korean meal. Hopefully after eating this pancake, you will get tempted to visit Asia and try out all the wonderful flavors first hand. Asian food is wonderful, has lots of flavors, uses different spices and very unique in its own way. My some other favorite Asian recipes are Yakisoba Stir Fry Noodles with Mushroom and Almond Butter and Chilly Garlic Noodles.
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