Scallion Pancake recipe - ingredients, nutrition and when to eat it
Long scallions are spread out and pan-fried with batter until golden. The edges turn crisp while the scallions stay tender, making this pancake lovely on a…
Long scallions are spread out and pan-fried with batter until golden. The edges turn crisp while the scallions stay tender, making this pancake lovely on a rainy day or alongside a meal.
Side dishes · 20 minutes to cook
Nutrition (per 319.5g serving): 435.9 kcal · protein 14.2g · carbohydrate 51.5g · fat 19.3g · sodium 664.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rather than pouring on a thick layer of batter, lightly coat the scallions so their flavor comes through.
Tips: Check that the edges are golden before flipping to help the pancake hold its shape.
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Ingredients (1 serving)
- Scallions — 100 g
- Korean pancake mix — 0.5 cup
- Egg — 1 pc
- Water — 0.4 cup
- Cooking oil — 1 Tbsp
- Salt — 0.1 tsp