PAJEON (SCALLION PANCAKES)
Steps:
- To make the batter, combine the flour, cornstarch, baking powder, sugar, doenjang, and pepper in a medium bowl and mix well to blend. Add the club soda, egg yolk, and garlic and mix gently using a whisk. Do not whisk too much, or extra gluten will form in the batter, making it too thick and doughy. Whisk about 10 times, then let the batter rest for 10 minutes in the freezer so any remaining small clumps of flour can dissolve and blend into the mixture by themselves.
- When you're ready to make the pancakes, line a sheet pan with paper towels and set aside. Fold the scallions into the cold batter.
- Set a 10-inch nonstick sauté pan over high heat and add about 1 tablespoon of the oil. When the oil begins to shimmer and just barely smoke, add 1 cup of the scallion batter to the center of the pan. Using a spatula, spread it out to form a 7-inch pancake. (You don't want the pancake to touch the sides of the pan, or the edges may burn before the center is cooked through.) Reduce the heat to medium and cook for 4 to 5 minutes, until the bottom of the pancake has set. Once it has set, gently slide your spatula under the edges of the pancake and lift them, tilting the pan, so some of the hot oil runs underneath the pancake. Then cook for 2 to 3 minutes more, until the bottom is a deep golden brown and crisp. You can check the color by gently lifting an edge of the pancake with your spatula. Flip the pancake and cook on the other side for 3 to 4 minutes, until it is golden brown on the second side and cooked through. Transfer to the prepared sheet pan to drain. Wipe out the pan, set it back over high heat, add another tablespoon or so of oil, and repeat until all of the pancakes are cooked. The finished pancakes can be kept in a low (200°F) oven on a clean sheet pan while you cook the remaining batches, but it's best to eat them right away.
- Cut each pancake into quarters and serve with small bowls of the sauce
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Gennifer Noel
[email protected]These pancakes are so good! They're a great way to start your day or to enjoy as a snack.
Lorianne Gonzalez Baez
[email protected]I'm not sure what went wrong, but my pancakes didn't turn out as crispy as I expected. They were still tasty, but I'll have to try again to get them crispy.
Prince Ikioda
[email protected]These pancakes are a great way to use up leftover scallions. I always have a bunch of scallions in my fridge, and this is a great way to use them up before they go bad.
Saju Saymon
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but the pancakes turn out so flavorful and satisfying.
VedDaGamer
[email protected]These pancakes are a delicious and versatile dish. I've served them as an appetizer, a main course, and even a dessert. They're always a hit!
Taylor Duke
[email protected]These scallion pancakes were a disaster! The batter was too thick and the pancakes were undercooked. I ended up throwing them away.
Shirl Tipton
[email protected]These pancakes were a bit too oily for my taste, but the flavor was good. I might try making them again with less oil.
Smiley Miley
[email protected]I've made these pancakes several times now, and they're always a hit. They're perfect for a quick and easy snack or appetizer.
Muzamil King
[email protected]I'm not a big fan of scallions, but I thought I'd give this recipe a try. I'm glad I did! The pancakes were light and fluffy, with just the right amount of scallion flavor.
Allison Mackenzie
[email protected]These scallion pancakes were a delicious and easy-to-make appetizer. I served them with a dipping sauce of soy sauce and rice vinegar, and they were a big hit with my guests.
Rana Ammad
[email protected]These pancakes were a disappointment. They were bland and flavorless, and the texture was rubbery. I won't be making them again.
Malek Islam
[email protected]Not bad! I've had better scallion pancakes, but these were still enjoyable. They were a little greasy for my taste, but the flavor was good.
Action Dhamaka
[email protected]These are the best scallion pancakes I've ever had! The batter was easy to mix and the pancakes cooked up beautifully. I loved the crispy edges and the soft, chewy centers.
Angelica Arana
[email protected]I'm so glad I tried this recipe! The pancakes were incredibly easy to make and turned out perfectly. I'll definitely be making them again.
Meea Carpenter
[email protected]These scallion pancakes were a hit at my dinner party! They were crispy on the outside and fluffy on the inside, with the perfect amount of scallions and a hint of sweetness from the honey.