Scallion Pancake
This Scallion Pancake comes together in just 20 minutes and can be made with all kinds of seafood. Feel free to mix it up to your preference or go vegetarian and add in your favorite veggies.
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
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