Korean Pancakes Recipe

All-purpose flour: This is the base of the batter and helps give the pancakes their structure.

Water: Used to mix with the flour and egg to create a smooth batter.

Egg: Adds richness and helps bind the ingredients together.

Julienned mixed vegetables: A mix of thinly sliced carrots, zucchini, and onions that add crunch and flavor.

Soy sauce: Adds a salty, savory taste that is key to the pancake’s flavor.

Sesame oil: Gives a nutty aroma and enhances the overall taste.

Salt: Balances the flavors in the batter.

Vegetable oil: Used for frying the pancakes to a crispy golden brown.

One of the most important steps in making these Korean pancakes is getting the batter spread out evenly in the pan. When you pour a ladleful of batter into the hot oil, try to move the pan gently in a circular motion or use the back of the ladle to spread the batter thin and even. Here’s how you can do it:

1. Pour the batter into the center of the pan.
2. Quickly tilt the pan in small circles so the batter flows out and covers the surface.
3. If needed, use the back of your ladle to gently push the batter toward the edges.
4. Keep the pancake thin enough so it cooks through and gets crispy, but not so thin that it breaks apart.

Doing this helps the pancake cook evenly, giving you that perfect golden-brown color and a nice crispy texture on the outside while staying soft inside. If the batter is too thick or uneven, some parts might stay raw or get soggy, and nobody wants that!

When I first tried this, I poured the batter and left it without spreading, which made a thick, uneven pancake that took forever to cook and was a little doughy in the middle. Once I started spreading it right away, the pancakes cooked faster and tasted way better. Also, using a non-stick pan and enough oil helps prevent sticking and makes flipping easier.

So, take a moment to spread the batter evenly—it’s a small step that makes a big difference in how your pancakes turn out. Plus, it’s kind of fun to watch the batter swirl around and turn into a crispy, tasty treat!

• all-purpose flour - Substitute with rice flour: Rice flour will give the pancakes a slightly different texture but will still work well for a gluten-free option.

• water - Substitute with vegetable broth: Vegetable broth can add extra flavor to the pancakes.

• large egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes. This is a good vegan alternative.

• julienned mixed vegetables (carrots, zucchini, onions) - Substitute with julienned bell peppers, mushrooms, and spinach: These vegetables will provide a different flavor profile but will still work well in the pancakes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar taste.

• sesame oil - Substitute with olive oil: Olive oil can be used if you don't have sesame oil, though it will lack the nutty flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt.

• vegetable oil - Substitute with canola oil: Canola oil has a similar smoke point and neutral flavor, making it a good alternative for frying.

• Allow the Korean pancakes to cool completely before storing. This prevents condensation, which can make the pancakes soggy.

• Place a sheet of parchment paper between each pancake to prevent them from sticking together. This is especially useful if you plan to freeze them.

• Store the pancakes in an airtight container or a resealable plastic bag. If using a plastic bag, try to remove as much air as possible before sealing.

• For refrigeration, keep the pancakes in the fridge for up to 3 days. When you're ready to eat, reheat them in a frying pan over medium heat until they are crispy again.

• To freeze, lay the pancakes flat on a baking sheet and place them in the freezer for about an hour. This initial freezing step ensures they don't stick together.

• Once the pancakes are frozen, transfer them to a resealable plastic bag or an airtight container. They can be stored in the freezer for up to 2 months.

• When you're ready to enjoy the frozen pancakes, you can reheat them directly from the freezer. Place them in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until they are heated through and crispy.

• Alternatively, you can reheat the frozen pancakes in a frying pan over medium heat. Add a little vegetable oil to the pan and cook until they are hot and crispy on both sides.

• For an extra burst of flavor, consider brushing the reheated pancakes with a bit of sesame oil before serving. This will enhance their aroma and taste, making them even more delightful.

• Stovetop Method:

  • Heat a non-stick pan over medium heat.
  • Add a small amount of vegetable oil to the pan.
  • Place the Korean pancakes in the pan and cook for 2-3 minutes on each side until they are crispy and heated through.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the pancakes on a baking sheet lined with parchment paper.
  • Bake for about 10 minutes, flipping halfway through, until they are warmed and slightly crispy.

• Microwave Method:

  • Place the pancakes on a microwave-safe plate.
  • Cover with a damp paper towel to prevent them from drying out.
  • Microwave on high for 1-2 minutes, checking halfway to ensure they are heated evenly.

• Air Fryer Method:

  • Preheat your air fryer to 350°F (175°C).
  • Place the pancakes in the air fryer basket in a single layer.
  • Air fry for 3-5 minutes, flipping halfway through, until they are crispy and hot.

• Toaster Oven Method:

  • Preheat your toaster oven to 350°F (175°C).
  • Place the pancakes on the toaster oven tray.
  • Heat for about 5-7 minutes, flipping halfway through, until they are warmed and slightly crispy.

• Mixing bowl: A large bowl used to combine the flour, water, and egg into a smooth batter.

• Whisk: A tool to mix the batter ingredients thoroughly until smooth.

• Cutting board: A surface to julienne the mixed vegetables like carrots, zucchini, and onions.

• Chef's knife: A sharp knife to julienne the vegetables precisely.

• Measuring cups: Tools to measure the flour and water accurately.

• Measuring spoons: Tools to measure the soy sauce, sesame oil, and salt accurately.

• Frying pan: A pan to cook the pancakes until golden brown on both sides.

• Ladle: A tool to pour the batter into the frying pan evenly.

• Spatula: A tool to flip the pancakes in the frying pan.

• Serving plate: A plate to serve the hot pancakes once they are cooked.

Pre-cut vegetables: Use pre-julienned mixed vegetables from the store to save time on prep work.

Batch cooking: Cook multiple pancakes at once if you have a large enough pan or griddle.

Ready-made batter: Prepare the batter in advance and store it in the fridge for up to a day.

Quick dipping sauce: Use a store-bought dipping sauce to eliminate the need for making one from scratch.

Non-stick pan: Use a non-stick frying pan to reduce the need for extra oil and make flipping easier.