Pajun (scallion pancakes)

For those new to Korean cooking, I think this savory pancake is a great second dish to try. Just like bulgogi (my recommended first dish to try!), it’s mostly pantry items that you’ll already have on hand or aren’t hard to find. It’s also really simple in execution as well as in flavor.

Most pajun recipes will leave the scallion slices really long, but I think kids have a hard time with this. So here we cut them super small to make them seem a little less intimidating for kids. You’ll want to provide a soy sauce dip for this, which brings it all together.

Once you get the hang of this dish, you can add so many different ingredients to this: mixed seafood is a classic, small pieces of yellow squash will blend in and make it seem to kids like there aren’t any veggies inside, really any veggies or small pieces of meat that you like.

Check out the video for how I made this on Instagram. For more recipes, ideas and tips, follow me at @TheAsianAllergyMom.

Pajun (scallion pancakes)
Serves 4 as a side

Ingredients for pancakes:

1 cup flour
1/2 tsp table salt
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 to 1-1/2 cup ice cold water
1 bunch scallions, green and light green parts chopped

Ingredients for dipping sauce:

1 TBS soy sauce, tamari or coconut aminos
1 TBS water
1 tsp vinegar

Directions:

1. Combine dipping sauce ingredients in a small ramekin. Set aside.

2. In a medium or large bowl, add flour, salt, garlic powder and onion powder. Whisk to combine.

3. Add ice cold water. Start with 3/4 cup, stir, and then gradually add more water a few tablespoons at a time to achieve the consistency of crepe batter, which is thinner than pancake batter. See note*

4. Add scallions to batter, stir.

5. Add neutral oil to nonstick pan on medium heat. When it’s hot, add the batter one pancake at a time. I like to do multiple small pancakes in one batch, but you can also make a giant pancake that fills the whole pan.

6. After a few minutes, the bottom will become brown. Flip the pancake and cook on the other side. Adjust heat as necessary.

7. Cut a large pancake into slices and serve with dipping sauce.

Allergens: wheat, soy

• For wheat-free, use preferred wheat-free flour AND tamari (wheat-free soy sauce)

• For soy-free, use coconut aminos

*Note about water: I had to add almost 1 & 1/2 cup water. Here in Colorado since it’s so dry, I often have to add more liquid than I think to recipes like this. Use your senses to get the right consistency by adding just a little bit at a time.