Crispy Korean Spring Onion Pancake
A quick and budget-friendly recipe for crunchy, savory pancakes made with fresh spring onions, perfect for satisfying your cravings.
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 1 cup cold water Helps to keep the batter from becoming gluey.
- 5-6 pieces fresh spring onions, finely chopped
- 1 pinch salt
Cooking Oil
- 3 tablespoons vegetable oil Use more for frying as necessary.
Instructions
Preparation
- In a mixing bowl, combine flour and salt.
- Gradually add cold water while stirring until you achieve a smooth batter.
- Fold in the chopped spring onions until evenly distributed.
Cooking
- Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat.
- Pour half of the batter into the skillet and spread it evenly; cook for 3-4 minutes until golden brown.
- Flip carefully and cook for another 3-4 minutes until crispy on both sides.
- Remove and keep warm while repeating with the remaining batter. Serve immediately with soy sauce or your choice of dipping sauce.
Notes
These pancakes are delicious but require attention; don’t walk away while cooking. If the batter seems too thick, add a splash of cold water to loosen it.