Korean Crisp Scallion Pancake (Pa-Jun)

By marlabeth19

Ingredients

• 2 c. flour
• 2 eggs, lightly beaten
• 1 T. canola oil
• 5 scallions, green party only, cut into 1-inch pieces
• 5 finely chopped scallions, white parts
• 1 medium carrot, peeled and grated
• 1 small yellow squash or green squash, trimmed and grated

Details

Servings 4

Preparation

Step 1

Mix flour, eggs, oil, scallions, carrots, and squash. Set circulon pan over medium-high heat. Coat with canola oil. Ladle in half the batter and turn heat to medium. Cook until bottom is browner, about 3 minutes, then flip and cook for another 2-3 minutes until that side is browned. Repeat with remaining batter. Cut pancakes into wedges and serve with BBQ meat.