Prep time: 10 mins | Total time: 30 mins
When I first saw this recipe online, I was intrigued but hesitant to try it. I have the pickiest eaters and to make them eat veggies is hard work! I prep this one day because we have veggies on the counter that are just waiting to rot. When my kids saw the finished product, they dig in right away. To my surprise, they loved it! Serve these delicious Korean pancakes as a light snack, appetizer, or bring these to picnics.
Savoury Korean pancakes with potatoes and a mixture of vegetables made with love. Crunchy and super delicious. Enjoy these as is or with an Asian dipping sauce. This dish is the perfect clean-out of a fridge meal. Although this is made with all veggies, you can also add seafood or thin slices of beef if desired. Or for completely vegan pancakes, omit the egg and just add soy milk.
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Ingredients
1 c. of Panash pancake mixture (natural) or all-purpose flour
1 Egg
½ c. of water (for thicker pancakes add 3/4 c.)
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)
1 teaspoon garlic powder
salt & pepper to taste
oil for frying (or use a non-stick pan)
1 batch of Asian Dipping Sauce
How to make Korean Pancakes (Pajeon)
Step 1: Using a peeler or mandoline, slice the vegetables into sticks and set them aside.
Step 2: Add the pancake mixture/all-purpose flour, egg, and water in a bowl and mix well. Add in the prepared veggies and season with garlic powder, salt, and pepper.
Step 3: To a pan, add a little oil. Fry the pancakes over medium heat for about 4 to 6 minutes per side until cooked through and brown.
Step 4: Garnish the pancakes with spring onions and sesame seeds and serve with Asian Dipping sauce. Enjoy!
NOTE:
This recipe serves 1 large, 6 medium-sized pancakes, or 12 small ones.
Ingredients
- 1 c. of Panash pancake mixture (natural) or all-purpose flour
- 1 Egg
- ½ c. of water (for thicker pancakes add 3/4 c.)
- 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)
- 1 teaspoon garlic powder
- salt & pepper to taste
- oil for frying (or use a non-stick pan)
- 1 batch of Asian Dipping Sauce
Instructions
Step 1: Using a peeler or mandoline, slice the vegetables into sticks and set them aside.
Step 2: Add the pancake mixture/all-purpose flour, egg, and water in a bowl and mix well. Add in the prepared veggies and season with garlic powder, salt, and pepper.
Step 3: To a pan, add a little oil. Fry the pancakes over medium heat for about 4 to 6 minutes per side until cooked through and brown.
Step 4: Garnish the pancakes with spring onions and sesame seeds and serve with Asian Dipping sauce. Enjoy!
Notes
This recipe serves 1 large, 6 medium-sized pancakes, or 12 small ones.
