These Pajeon pancakes are savoury, crispy and seriously delicious.
They're packed full a green onions and veggies and are served with a delicious sweet chilli dipping sauce.
Yummy!
These savoury Korean pancakes are delicious by themselves for breakfast or lunch and they make a delicious starter or side for a Oriental dinner or finger food at a party.
However you decide to serve these we're sure you'll love them as much as we do.
These savoury pancakes are quick to prepare and it's a great way to use up any leftover veggies in your fridge. We opted for courgette, red pepper, spring onions, mushrooms and fresh Coriander. However you can fill them with whatever ingredients you like, including meat or fish.
This batter mix has no eggs or milk, so it's a great vegan dish also.
This recipe makes 2 large pancakes and is probably enough to serve 2 if eating for breakfast or lunch. We like to serve ours as a side when we cook an Oriental dinner. You have to be quick though in our family as they don't last long - they're LUSH!
So without further ado, let's crack on with the recipe.
Happy Cooking!
The Chai Home 😋
INGREDIENTS
For the batter
2x cups plain flour
Pinch of salt
2x large pinches of pepper
2x large pinches of garlic powder
1x tbsp of cornflour
2x cups of cold water
For the filling
1x small courgette - finely cut into matchsticks
1/2x red pepper - finely cut into matchsticks
3x spring onions - finely dice the white of the onion and cut the greens into quartets
4-5 small mushrooms
Small bunch fresh Coriander tore into pieces
2x tbsp sesame seeds
Sweet chilli dip
2x tbsp soy sauce
2x tsp honey
1x tsp of Huy Fong chilli & garlic sauce
METHOD
Start By preparing your dip.
In a small bowl add all of the ingredients and mix together.
Pop to one side.
Prep all of your veg and put it into a large bowl. Add the sesame seeds and mix together with your hands.
Pop to one side.
Add all of the batter ingredients to a large measuring jug and whisk together until smooth.
Now you're all prepped it's time to start cooking.
You'll need to cook in 2 batches, but i like to cook mine in two separate pans at the same time. Obviously if you don't have to pans then just cook them a batch at a time and keep them warm.
In a small (approx non stick frying pan add a little oil of your choice and heat on a high.
The oil is ready when you add a tiny drop of batter to the oil and it sizzles and comes to the top.
The batter is for 2 large pancakes so divide equally. You need enough batter for 2 thin pancakes plus extra to drizzle over the top of the veg ( not to fully cover the veg, just a drizzle )
Add enough batter to thinly cover the base of the pan and turn to a low heat and fry for 5 minutes. After approx 30 seconds add half of the veg mixture to the top of the pancake and press down with a spatula.
Now add a drizzle of the mixture over the veg.
Be sure to shake and move the pancake in circles around the pan.
If it starts to stick then you can add a little more oil around the edge of the pan.
After 5 minutes it's time to flip it over. It can be tricky and if I'm honest on my 1st flip I lost a chunk of it over the side 😂
Once you flip it over turn the heat to medium and cook for a another 5 minutes.
After the 5 minutes flip again and cook for 1 minute.
Transfer to a plate or wooden board and slice into bite size pieces and serve.
It's so good dipped into the sweet chilli sauce.
Enjoy!
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