This Savory Pancake-Omelette is Going to Change Your Life

I am a self proclaimed foodie, and amature home cook. I thoroughly enjoy eating food, and the past few years I’ve begun enjoying cooking it a whole lot more too. I don’t have a type of food I gravitate towards, (other than delicious) so any recipes on this blog will definitely be a (yummy) hodgepodge.

Anyways, this recipe is going to make you feel things. Passion. Love. Intrigue. Either way, your tummy and heart are going to tingle with joy.

Let’s get started!

This delicious half pancake, half omelette is called a Pajeon. It’s a Korean green onion pancake, and I fell in love with them when I discovered the Trader Joe’s frozen version about a year ago. I’ve been thinking of home a lot lately, and as I made a mental list of all the food I miss — this came to my mind, and proceeded to haunt me for days. It’s everything I love about a fluffy, warm, carb-filled pancake, mixed with the savory goodness of an omelette.

What I also loved about them so much was that I could heat one up quick, and eat it on the run. I ate them for breakfast, lunch, and even snacks (or dinner) after the gym at night. It’s got eggs and is packed with veggies, so it’s actually pretty good for you. And let me tell you — they’re not only good, they’re addicting.

So, I finally decided it couldn’t be too hard to make, and found a great recipe that looked easy enough … and it was! Now, I’m gonna take you through the steps and give you a few alternative ways to make this recipe healthier, and easier (as if it’s not easy enough!).


NAME: Pajaeon / Scallion Pancake / Omelette-Pancake of Your Dreams
COOK TIME:
20 minutes (including prep)
SERVINGS: 2

Processed with VSCOcam with f2 presetINGREDIENTS
Handful of Chinese green onions
1 Pepper
1 Hot chili
2 eggs
1 Cup of flour (use coconut flour as gluten free alternative)
1 Cup of Water
Salt, pepper, garlic powder
Coconut oil (olive oil is too heavy, but sunflower oil, or vegetable oil are also alternatives)

*batter alternative: you can buy the bottles of pancake mix at the store for easy pouring! unscrew the top, add a pinch of the ingredients above, the right amount of water, and vuala!

*side note: Don’t be afraid to get creative here too. You can add mushrooms, red cabbage, broccoli, asparagus, whatever veggies you desire! And if you’re not into spicy, ditch the hot chili (although it does add a nice kick!).

GETTING STARTED

Add 1 cup of flour to a large mixing bowl, and stir in a pinch of salt, pepper, and garlic

Processed with VSCOcam with f2 presetpowder. Pour in 1 cup of water and stir until mixed thoroughly. The batter shouldn’t be thick, so if it seems a little watery don’t fret, it’s probably perfect.

Take your handful of green onions and chop off the long leafy tops, and stubby bottoms. Quarter them, then half each quarter. The pieces should be nice and thin.

Chop up your veggies. Make sure they are chopped thinly, otherwise they don’t cook well in the Pajaeon. I don’t fry my veggies in the pan beforehand because I like them crunchy, but this is also an option!

Processed with VSCOcam with f2 preset

Next spoon a bit of coconut oil into a small pan, and tilt the pan from side to side so that the oil covers the entire surface. Your omelette-pancake is going to be the size of the pan, so make sure the oil is evenly distributed.

While the pan is heating on medium, crack 1 egg and wisk it in a bowl with a spoon.

When the pan is hot, take your green onion strings, dip them in the batter and place them in the pan. Evenly distribute the green onion around the pan.

Once you’ve put in enough onion (eyeball it), pour the batter on top, filling in the holes around the green onion. You’ll use about half your batter here, the rest will be for your second serving.

While the pancake is cooking place your veggies on top. The underneath of the pancake should be starting to cook through, but the top should be a little batter-y.

When the pancake is at this point, and your veggies are spread out, pour your beaten egg over the top of the pancake. Tilt the pan so that the egg covers the entire surface. At this point you can add a little bit of extra salt and pepper here too.

When the egg is mostly cooked, but still a little watery or at least giggly on top, flip it over. Cook for another 2-3 minutes, then serve!

Processed with VSCOcam with f2 preset

 

The omelette-pancake is best eaten with your hands. So rip it apart and dunk it in your favorite sauce. I personally love a good sweet chili sauce, but a teriyaki, ginger, or even sriracha or spicy ketchup would be yummy too.


 

So, I hope now that you understand why I am so obsessed with this brilliant combination.  It’s super easy, really quick, and the result is a warm, doughy, veggie filled omelette good enough for any time of the day. Many meals will be pale in comparison after this one, so, be prepared — I did warn you!

One last note: one serving is pretty filling, so give the other to your room mate, or what I do — put it in tupperware for a meal the next day. You can easily reheat it in the pan, toaster oven, or even the microwave.

Let me know what you think! And if you give it a go, let me know how you made yours in the comments section.

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