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!

Searching for another meatless, drool-worthy recipe? Try this Mushroom Bolognese, which will make anyone ask for more. You won’t even miss out on the meat!!

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:

• Oatmeal
• Water
• Salt
• Savoy cabbage
• Sweetheart cabbage
• Carrot
• Spring onion
• Olive oil

What are the tricks to getting these Korean Pancakes right?

1. Mix your flour and water batter very well so it doesn’t get lumpy.
2. 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.
3. Cut the vegetables into thin strips so that they cook faster. Not too thin though because it’s great if they get al dente.
4. 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).
5. 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?

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Korean Pancakes

These Korean Pancakes are perfect for introducing more vegetables into our diet. They are perfect for sharing and the kids will love them too!

Keyword Asian Food, easy recipes, Korean pancakes, pancakes, savory pancakes, to share

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 pancakes

Ingredients

• 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

Instructions

• 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.

Notes

You can use wheat, whole wheat or spelt flour for this recipe. If you want to use thiner flours, you should pay attention to the quantities.

If you like, you can make a peanut butter or tahini sauce by mixing the peanut butter/tahini, water, lemon and soy sauce.

You can use whatever vegetables you like, it works with pretty much all the vegetables as long as they are not too watery.

Serve as a starter, main course, or side dish!

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No eggs, no lactose, and vegan!

It’s perfect for those cold winter days when you just want to become one with your couch, cocooned into a blanket, watching Netflix all day!

This Mug Cake is easy peasy and super fast: the real express cake!

Mix all the ingredients together and place them in the microwave.

I like to first mix the ingredients in a bowl and only then put the mixture in the mug. But this step is completely unnecessary! You can do everything directly in the mug.

Double, triple, quadruple, and so on, the recipe, depending on the number of people. It’s a perfect recipe to share with the family, but attention: each one with his or her own mug. eheh

Check here for another wonderful recipe for this winter. A tasty and creamy Mushroom and Leek Soup.

How do you make this Mug Cake?

Honestly, there is no trick to it at all. This cake is one of the simplest recipes to make.

It requires no complicated techniques and no hard-to-find utensils.

It’s just mixing all the ingredients and microwaving the mix for 1 min.

For this recipe you’ll need:

• Brown sugar
• Oat flour
• Cocoa powder
• Water
• Olive oil
• Peanut Butter
• 1 chocolate square (optional)

What tricks will ensure that this Mug Cake tastes just right?

1. Use oat flour or grind the oat flakes, the result is the same.
2. Make sure your cocoa doesn’t have added sugar. If you use cocoa that contains sugar, then control the amount of brown sugar.
3. Use good quality peanut butter, with only peanuts. Generally, the ones that come in glass jars have a creamier consistency and are easier to remove from the jar.
4. You can add a chocolate square on top, and it will melt a bit and be delicious! I advise you to use 70% cocoa chocolate.

Let’s check the recipe step-by-step?

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Mug Cake

This Mug Cake is perfect for those winter days when we want to become one with the couch, cocooned in a blanket, and watch Netflix all day! This is an express version: just mix all the ingredients and microwave them. 

Keyword cake, chocolate cake, easy recipes, egg free, healthy cake, lactose free, Mug Cake, quick recipes

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Total Time 6 minutes minutes

Servings 1 serving

Ingredients

• 2 tbsp brown sugar
• 3 tbsp oat flour
• 2 tbsp cocoa powder
• 4 tbsp water
• 2 tbsp olive oil
• 1 tbsp peanut butter
• 1 square chocolate 70% cocoa

Instructions

• Place all the ingredients in a bowl, or directly in a mug, with the exception of the chocolate square.
• Mix well using a fork until you achieve a homogeneous mixture.
• Microwave it at maximum power for 1 min.
• Remove from the microwave and place the chocolate square on top.
• As soon as the chocolate starts to melt, eat it!

Notes

You can use spelt flour, whole wheat, or others. If you use almond flour, coconut, or other alternatives, just pay attention to the quantities.

The peanut butter gives a creamy and tasty touch, but you can replace it, for example, with homemade raspberry jam, shredded coconut, or apple pieces.

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