Savory Herb Pancakes and Lox
Based on Korean pajeon, these herb-packed pancakes are pan-fried until crispy and served with a topping of crème fraîche and lox.
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Instructions
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Preheat a well-seasoned cast-iron or nonstick skillet over low heat for 2 minutes.
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Combine scallions, herbs, greens, flour, water, egg, and salt in a mixing bowl; gently mix until just incorporated.
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Increase skillet heat to medium. Add 1 tablespoon oil; once shimmering, add 1/3 of the batter (about 1 cup). Spread into a 6-inch pancake, tapping edges to round. Cook for 3 to 4 minutes until the bottom is golden brown.
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Flip the pancake, adding another tablespoon of oil around the edge if needed. Press down with a spatula to widen it to 7 to 8 inches. Lift one side to allow oil to slide underneath, ensuring the center crisps. Cook for 2 to 3 minutes until golden brown.
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Flip the pancake once more and cook for about 1 minute.
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Transfer the cooked pancake to a wooden board. Repeat steps 3 through 5 for the remaining two pancakes.
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When cool enough to handle, slice the pancakes into wedges. Serve warm with lox and crème fraîche.