If you’re all in for a batch of savory pancakes, this recipe is for you! These vegetarian, egg-free and gluten-free Korean Pancakes are super convenient and tasty! The difficult part is going to be to resist them!
Also called Pajun in Korean, this korean pancakes are a perfect meal or a snack for those days when you want something different, but delicious.
My love for Korean food started when i lived in Korean during my studies. It was an entire semester full of adventures and I fortunetly got to try a great portion of Korean gastronomy.
Pajun or Korean pancakes is one of the dishes I love the most. It’s delicious, full of vegetables and super easy! Can’t ask for more, really.
In all honesty, it is a fairly healthy and nutricious recipe as it is full of fibers from the veggies and the oat flour. Yes, you can use all kinds of flours, but oat flour works super well for this recipe.
Perfect for introducing more vegetables into our diet without even thinking about it and for those who have kids, it’s a great way of introducing more vegetables in everyday meals in a super fun way!
Well, it’s even better if we can envolve kids in this process. They’ll have a lot of fun along the way (and will end up enjoying eating more veggies).
These Korean pancakes take very few ingredients and are crispy on the outside and soft on the inside. My suggestion is to drizzle them with a little soy sauce and for a spicy touch, add sriracha. It’s the best!
Did you know that in Asia most food is cooked to be shared around a big table? Korean pancakes are no exception! This delicious delicatesse screams sharing on our face!
If you want a piece of advice, make several pancakes and place them in the middle of the table. They will disappear in seconds!
How to make these Korean Pancakes?
Does it seem dificult to make these Korean pancakes from scratch? Well, its not! These Korean pancakes are one of the easiest recipes ever.
You only need to get your mixing game on the way! Cut the vegetables into very thin strips, this way it is easier to mix in the batter and it will also cook easily.
Add the flour and water into a mixing bowl and mix very well until it forms an homogeneous batter.
Then add in the veggies already cut and mix it all together. Your batter is ready. Oh yeah, you can season with a little salt and pepper if you’d like (completly optional because you’ll dip it in soy sauce afterwards).
With a drizzle of olive oil in the frying pan, cook the pancakes well on both sides and enjoy every bite.
Let’s be hinest, it couldn’t be simpler!
For this recipe you will need:
- Savoy cabbage
- Sweetheart cabbage
- Spring onion
- Olive oil
What are the tricks to getting these Korean Pancakes right?
- Mix your flour and water batter very well so it doesn’t get lumpy.
- Add more water if it gets too thick. It’s always better to add little by little to avoid getting a too liquidy or too heavy batter.
- Cut the vegetables into thin strips so that they cook faster. Not too thin though because it’s great if they get al dente.
- If you use a non-stick pan, you only really need a little tiny bit of olive oil (or maybe even none, if your non-stick pan is really good).
- Cook the pancakes on both sides, but make sure you turn them over only when they start to caramelize. They get a great colour and a slightly caramelized taste.
Let’s check the step by step?
- 1 cup oat flour
- 1½ cup water
- Salt to taste
- 5 leaves savoy cabbage cut into thin strips
- 5 leaves sweetheart cabbage leaves cut into thin strips
- 1 carrot cut into thin strips
- 5 spring onions cut into thirds more for sprinkling
- Olive oil to grease the pan
- Soy sauce optional
- Sesame seeds optional
- In a large bowl, add the flour, water and salt and mix well. Set aside.
- Chop up all the vegetables and the green onion and add to the previous mixture. Mix well.
- Grease a hot frying pan with olive oil and pour in spoonfuls of the vegetable mixture until it covers the frying pan.
- Spread them out slightly and cook for about 3 to 4 minutes or until golden brown, over medium/high heat.
- With the help of a plate, flip the pancake over and cook it for another 3 to 4 min on the other side.
- Serve with soy sauce with sesame seeds.
- Sprinkle with sliced chives.