Crispy Korean Pancakes: A Savory Snack You’ll Love

Delight in homemade Korean Pancakes, a crispy snack that’s perfect for sharing and filled with fresh vegetables.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 pancakes

Course: Snacks

Cuisine: Korean

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
1 cup water
1 large egg For a vegan option, use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water).

For the Vegetables

3 stalks green onions (scallions)
1 medium carrot Use julienned for even cooking.
1 medium zucchini Julienned for uniformity.

For Seasoning and Cooking

1 teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil (for frying) Can use other oils like canola or grapeseed.

Equipment

mixing bowl
Skillet

Method

Step-by-Step Instructions for Korean Pancakes

In a mixing bowl, combine 1 cup of all-purpose flour, 1 cup of water, and 1 large egg. Whisk until smooth.
Chop the green onions, julienne the carrot and zucchini, then stir them into the batter gently.
Heat a large skillet over medium heat, add about 2 tablespoons of vegetable oil until shimmering.
Pour a ladleful of batter into the skillet, cook for about 3-5 minutes until golden brown, then flip.
Cook for an additional 3-5 minutes until crispy and golden on the other side. Repeat with the remaining batter.
Drain the pancakes on paper towels and serve hot with soy sauce or your favorite dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Korean Pancakes are best served hot. Prepare right before serving for delightful crunch.

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