Scallion Pancakes aka Pajeon

Learn how to make these quick scallion pancakes. Perfect for breakfast or as an easy appetizer with friends. Serve them on their own with a dipping sauce or with sides like kimchi or soup.

Pajeon- Korean Scallion Pancakes

Ingredients:
1 cup all-purpose flour
¼ cup rice flour or cornstarch
1 tsp baking powder
¼ teaspoon sugar
1/4 teaspoon kosher salt
¾ cup cold water
½ cup scallions, cut into thin slices
2 Tbsp avocado oil

Sauce:
Mix these ingredients in a small bowl:
1/4 cup soy sauce or coconut aminos
2 tbsp rice wine vinegar
1 tsp sesame oil
½ tsp sugar
chopped green onion
½ tbsp sriracha

Make your dipping sauce by adding all the ingredients to a bowl and whisking together.
Make batter by mixing flour, cornstarch, salt and sugar.
Add in cold ice water in increments. Mix together. You want the batter to be thin but not runny.
In a large heated pan, put oil or cooking spray generously in pan.
Add the scallions vertical and horizontal almost in a lattice pattern, making a large square in the center. Let cook for 2 minutes.
Pour the batter over the scallions so there is a thin coat covering all of it. Cook 2-3 minutes or until the underside is crispy but the top is still loose.
Gently flip the pancake over. Flatten with spatula and cook until crispy. When finished, put on a cutting board and cut into squares.
Serve it hot with dipping sauce.