Scallion pancakes (Pajeon) from Saveur Magazine, Dec 2016/Jan 2017 (#186) (page 74)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on January 12, 2017

    This was much more doughy than many other versions of pajeon I've made from other sources. The picture of the recipe shows crisp and thinner pancakes so I believe the water to flour/cornstarch ratio is off here. I would have liked some type of seafood added to the batter too. I did add more liquid to the dough as I made them, but the taste just was not there.

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