Savory Scallion Pancakes

These scallion pancakes are a fun twist on the sweet pancakes we’re accustomed to here in the U.S. This recipe is my favorite way to prepare the Korean scallion pancake, pajeon. Quick, easy, and gluten-free, these scallion pancakes are a must-have on recipe rotation. 

Jump to Recipe

Recipe 

Ingridients 

Scallions 2 bunches whites removed (100g)

Brown Rice flour 1C+1tbsp (194g)

Corn starch 2tbsp (15g)

salt 1/4 tsp 

Sparkling water 1C (235g)

soysacue 1Tbsp (12g)

honey 2Tbsp (20g)

egg 1

Procedure 

Batter and Scallion pancakes

• Whisk the brown rice flour, cornstarch, and salt together 
• In a separate bowl whisk, the egg, honey, and soy sauce together.
• Add egg mixture and sparkling water to dry ingredients. 
• With a spatula fold and mix the ingredients.
• make sure to scrape the sides and bottom of the bowl.
• Wash the scallion and remove the white ends. 
• Cut the scallions into 3 to 5 inch long chunks then slice in half.
• Preheat a flatbottomed pan to medium/medium-low heat. 
• Add neutral oil then ladle in a quarter of the batter. 
• Evenly place a layer of halved onion on top and season with a pinch of salt. 
• Cook until the bubbles start to rise around the cake and the ends start to turn brown. Roughly a minute and a half to two minutes. 
• flip the cake and cook for another minute and a half to two minutes. 
• Repeat with the rest of the batter and enjoy. 

Scallion pancakes

It seems every culture has an interpretation of the infamous pancake. The savory ones get overlooked and are underrated. Sweet pancakes are great, but there’s a whole other world. Easier than most flapjack recipes and perfect for all three meals. Scallion pancakes are a is a perfect intro to savory cakes. This Korean version is incredibly easy and delicious. The perfect base for a quick meal or a feast with friends. 

Green onion season 

Green onions are in the prime here in spring. From local markets to backyards they’re everywhere. Chives and spring onions are good options for green onion pancakes. One of my favorites yet, illusive is the ramp. You may have noticed that we remove the greens and whites for these scallion pancakes. That’s completely optional. The white stems can be plopped in water to grow another onion. They also work great for garnishes, in sauces, or fermented. I’m sure you can find an area with some wild green onions growing. 

Scallion pancakes and other veggies 

Traditionally green onions are used, but other vegetables work great as well. I often use mushrooms, carrots, or whatever I have in the fridge. There are no strict rules here. Scallions are great, but you can go wild with veg. forgo the scallions for an easy savory pancake full of veggies. Make sure they aren’t too chunky so they fall into the batter. You still want the bottom of the pancake to cook evenly. The ease of mixing things up makes these scallion pancakes so fun. I’ll often make a batch for dinner and save the leftovers for breakfast or lunch. There’s something for everyone here.