Whole Food, Plant-Based Recipe Korean Scallion Pancakes

Recipe courtesy of Vivian Lee, PPMNY Culinary Empowerment Coordinator

Pajeon, or Korean Scallion Pancakes is a traditional dish found on the table celebrating Korean Lunar New Year, but can also be prepared as a midday snack or as a lazy meal. Typically, the batter includes a seafood mix and assorted vegetables, namely the scallion, and panfried in oil. Here, we replace the seafood with mushrooms and add colorful veggies. Make sure the pan is hot and that the water is ice cold to give the pancakes a crisp! Feel free to include or omit the dipping soy sauce, tamari, or liquid aminos.

Ingredients

  • 1 small carrot, matchstick cut

  • ⅓ cup small yellow bell pepper, diced
  • 3 scallions, stripped or chopped
  • ½ cup mushrooms, sliced
  • 1 cup whole wheat flour
  • ⅓ cup cornstarch
  • ½ tsp baking powder
  • Salt to taste or 1 T soy sauce/tamari/liquid aminos
  • ¾ to 1 cup ice cold water

Instructions

1. In a large mixing bowl, combine dry ingredients: whole wheat flour, cornstarch, and baking powder.
2. Add the cut carrot, bell pepper, scallion, and mushroom.
3. At this time, preheat the pan to medium-high heat. Add a few Ts of water to alert you when the pan is ready.
4. Slowly pour the ice water over the vegetables and flour.
5. With a wooden spoon (or any large spoon), mix the batter evenly.
6. Add salt or the soy sauce/tamari/liquid aminos.
7. At this time, if the batter is too thick, add more water.
8. Scoop the batter mixture and pour a large spoonful over the hot pan. Careful not to make the pancake too thick.
9. Allow one side to brown, and then flip it to the other side. You should be able to make three to four medium pancakes.
10. Enjoy with or without the dipping sauce!