Korean Savory Pancakes (Soy-Free Pajeon)

Ingredients

• 1 cup All-Purpose Flour
• 0.25 cup Cornstarch
• 1 cup Cold Water
• 1 tablespoon Fish Sauce
• 1 bunch Green Onions
• 0.5 cup Carrot
• 0.5 cup Shrimp (optional)
• 2 tablespoons Avocado Oil

Instructions

1. 1In a large bowl, whisk together the 1 cup All-Purpose Flour, 0.25 cup Cornstarch, 1 cup Cold Water, and 1 tablespoon Fish Sauce until the mixture is smooth. Be careful not to overmix.
2. 2Add the 1 bunch Green Onions (chopped), 0.5 cup Carrot (shredded), and 0.5 cup Shrimp (if using) to the batter. Mix gently until everything is just combined.
3. 3Heat 2 tablespoons Avocado Oil in a large 12-inch skillet over medium heat, approximately 350°F (175°C).
4. 4Pour half of the batter into the hot skillet, spreading it evenly to form a thin pancake. Cook for 5 to 7 minutes, or until the bottom is golden brown and crispy.
5. 5Carefully flip the pancake using a spatula. Cook the second side for another 3 to 5 minutes, until it is also golden brown and cooked through.
6. 6Remove the cooked pancake from the skillet and cut it into wedges.
7. 7Repeat the cooking process with the remaining batter in the skillet.
8. 8Serve the Korean Savory Pancakes hot.

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