Scallion Pancake
A Korean-inspired savory Scallion Pancake made with shrimp, scallions, garlic, egg, and pancake mix, cooked in a skillet until golden and crisp.
Servings: 6 people
Ingredients
- 2-4 tablespoons olive oil
- 6-8 scallions cut into 1 inch segments
- ½ pound shrimp peeled, deveined, and chopped
- 1 egg
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 cup korean pancake mix
- 1½ - 2 cups water
- 1 fresno pepper sliced thin
Instructions
- In a large bowl, combine the chopped scallions, shrimp, egg, garlic, salt, pepper, pancake mix and water and mix well until combined.
- In a large cast iron skillet, heat the olive oil over medium high heat.
- Add 1-1 ½ cup of the mixture into the pan and spread in pan. Add couple sliced of red fresno on top and cook for 5-6 minutes. Drizzle oil on top of the pancake mixture before flipping and cook until golden brown and crisp and the shrimp is cooked, about 5-6 minutes on the remaining side. Transfer to a wire rack to let any excess oil drain and eat with dipping sauce.
Notes
- Use cold water — Helps keep the batter light and prevents it from getting gummy
- Don’t overmix — Stir just until combined; overmixing can make the pancake dense
- Cast iron — Best for even heat and that golden, crisp exterior
- Medium-high heat — Ensures crisp edges without overcooking the shrimp
- Spread thin — Thinner batter = more crisp, less soggy center
- Oil in layers — A little underneath + drizzle before flipping builds better texture
- Flip confidently — Use a wide spatula (or two) to keep the pancake intact
- Wire rack finish — Keeps the bottom from steaming and losing crispness
Nutrition (estimated)
Calories: 137kcal | Carbohydrates: 8g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 368mg | Potassium: 196mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 240IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 1mg