Scallion & Mixed Veggie Pancakes (Pajeon)

We absolutely LOVE Pajeon, or scallion pancakes! It may be an unhealthy obsession. The exciting mix of veggies and crispy, battered texture makes for an appetizer we can't resist. Unfortunately, the quality of scallion pancakes near us is a kind of hit and miss. Many use tasty variety of ingredients, but few can consistently make them as crispy as we'd prefer.
After too many bad pancake experiences, we were determined to make them for ourselves. We made a quick run to our favorite Asian market to look for ingredients where we found a veggie pancake mix. Seemed simple enough, the package stated that you just need to add water and toss in some veggies and/or seafood. So we headed back and set out to make the perfect Pajeon!!

Crispy Scallion & Mixed Veggie Pancakes

(makes 10 pancakes)

(about 30 minutes; 10 minutes to prep, 20 to cook)

2 cups of vegetable pancake mix

2 cups of water

3-4 medium carrots (julienned)

1/2 of a small red cabbage (shredded)

1 medium onion (thinly sliced)

5-6 scallions or green onions (thinly sliced)

Whisk together the pancake mix and water until there are no lumps. Pour the batter over-top your prepped veggies and toss to coat. You could also add steamed seafood if you'd like. There should be just enough batter to coat everything with very little excess.

This next part took us a lot of trial and error, but we eventually found the best way for us to get a crispy exterior with a thoroughly cooked interior. Use a 1/2 cup measuring cup and pour the mix onto a griddle or pan on your stove-top on high heat. Use a spatula to spread it out into a thin layer and heat for 2 minutes per side.

Next, in a bit of an unorthodox move, heat up a separate pan to high heat and add about 2 Tbsp of cooking oil. Transfer the pancake to the second pan and fry for 2-3 more minutes per side or until golden.

Remove from the oil and let cool on a paper towel or cooling rack for 1-2 minutes. To serve, cut into equal sized pieces; use a pair of scissors if you want to be authentic. Pair it with gochujang or soy sauce for a quick, tasty side that's sure to hit the spot!!