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–+ servings
Korean Pancakes

Irresistibly Crispy Korean Pancakes You Can Make at Home

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Savor the delightful crunch of Korean Pancakes, bursting with fresh vegetables—perfect for snacks or gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 1 cup all-purpose flour can substitute with gluten-free flour
  • 1 cup water
  • 1 large egg or flax egg for vegan option
Vegetables
  • 1 bunch green onions (scallions) finely chopped
  • 1 medium carrot julienned
  • 1 medium zucchini julienned
Seasoning
  • to taste salt
  • to taste black pepper
For Frying
  • 1 tablespoon vegetable oil

Equipment

  • Mixing Bowl
  • non-stick frying pan
  • measuring cups
  • Spatula

Method
 

Preparation
  1. In a mixing bowl, combine flour and water, stirring gently until just combined. Set aside.
  2. Chop green onions, and julienne carrot and zucchini, then fold into the batter with salt and pepper.
  3. Heat a non-stick pan over medium heat and add vegetable oil, heating until it sizzles.
  4. Pour batter to form a circle of about 6 inches, cook until golden brown, then flip to cook the other side.
  5. Remove and keep warm, adding more oil as needed, and repeat with remaining batter.
  6. Serve warm with dipping sauces, garnishing with sliced green onions.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

For best texture, serve immediately after cooking. Adjust batter consistency with water for crispiness and avoid overcrowding the pan.

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