Crispy Scallion & Seafood Breakfast Pancakes
Shatteringly crispy on the edges and tender within, these savory Korean pancakes are loaded with whole scallions and bits of briny seafood, served with a tangy soy-vinegar dipping sauce. Pajeon is the ultimate lazy morning indulgence — requiring just a quick batter and a hot skillet to produce golden, savory perfection. The aroma alone will pull everyone out of bed.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1 cup ice-cold water
+ 10 more ingredients
Instructions
In a mixing bowl, whisk together the flour, cornstarch, and salt. Add the ice-cold water and egg, stirring until just combined — a few small lumps are fine and actually help achieve a crispier texture.
Prepare the dipping sauce by combining the soy sauce, rice vinegar, sesame oil, gochugaru, and sesame seeds in a small bowl. Set aside.
Heat a large non-stick skillet over medium-high heat with 1 1/2 tablespoons of vegetable oil, swirling to coat the entire surface.
Pour half the batter into the skillet, tilting to spread it into an even, thin layer about 1/4 inch thick.
Immediately arrange half the scallions lengthwise across the batter. Scatter half the shrimp and squid over the top, pressing them gently into the batter.
Cook undisturbed for 3 to 4 minutes until the bottom is deep golden and the edges are visibly crispy and lacy.
Carefully flip the pancake in one bold motion. Press down firmly with a spatula to ensure even contact with the pan. Cook for another 3 minutes until the second side is equally golden and crisp.
Slide the pancake onto a cutting board. Repeat with remaining oil, batter, and toppings for the second pancake.
Cut each pancake into wedges or rectangles and serve immediately with the dipping sauce alongside.
Nutrition Estimate
Per serving • Estimated by Blinner AI