Saturday, March 13, 2010
Korean Scallion Pancakes
When I lived in Mountain View, California, I used to patronize a little Mom and Pop Korean restaurant. The food was delicious, plentiful and inexpensive. One of the appetizers that dear daughter and I would often get as a meal was called Pa Jun - eggy pancakes flavored with minced scallions and served with a vinegar & soy sauce dipping sauce. Oftentimes, these pancakes were garnished with sesame seeds. We loved these pancakes and sometimes would get them for lunch.
Years later, I came across a couple of different ways to make them. One calls for a dough that is kneaded, rolled into a tube, then coiled into a circle, rolled thin and finally, cooked on a hot griddle. Although these look delicious, they are definitely not what dear daughter and I loved so much.
Here is a foolproof, quick and easy way to make these delicious pancakes!
Korean Scallion Pancakes (Pa Jun)
1/4 C silken tofu (this replaces the 1 egg in the original recipe), mashed
1/2 C all-purpose flour (not self-rising)
1 bunch scallions, minced, using 2 inches of the green
1/2 tsp salt
1/2 C ice water
Place a small, well-seasoned cast iron skillet on the stove, about 6 inches across and heat on medium-low heat. wipe bottom of skillet with vegetable oil. In a medium bowl, whisk the water and tofu till tofu is smooth. Then whisk in flour and salt till smooth, then stir in scallions. Fill a 1/2 C measure with the batter and drop on the hot skillet, cooking till browned on one side, about 2 min. Flip and cook another 2 min. Repeat with rest of batter. Serve warm with dipping sauce or Ponzu sauce.
3 Tbs rice wine vinegar
3 Tbs soy sauce
pinch red pepper flakes
1 1/2 tsp sugar (optional)
Today, I made these in my nonstick silver dollar pancake pan which worked like a charm! I think I'll always make them this size now, because they are so easy to pick up and dip in the sauce using your fingers.