For years, we’ve been getting the pajeon (pazeon…it’s spelled a dozen different ways) at our favorite Korean place. Every time we get it, we comment that we’ve got to figure out how to make them at home. Then suddenly one day I accidentally this recipe show up on David Lebovitz’s food blog.
Could it really be this simple? Flour, water, egg, scallions, and soy sauce? Yep. Pretty much. The problem I had was the first time I tried to make this, I did it in a large skillet and I couldn’t flip it to save my life. I ended up with a big pile of delicious chunks of pancake. The second time I tried it, I used a small non-stick skillet and divided everything in two, making two single serving cakes. It worked perfectly. And they were delicious alongside fresh flat rice noodles with beef.
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