Onion Pancake Recipe

Name: ktown korean bbq sushi and hotpots Onion Pancake Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 cups all-purpose flour; 3 tbs warm water; 1 unit egg; 1 cups milk (or buttermilk); 1 tsp salt; 1 tsp sugar; 1 tsp baking powder; 0.5 tsp black pepper; 1.5 cups yellow onion, finely sliced; 0.5 cups green onions (scallions), thinly sliced; 2 tbs fresh parsley or chives, chopped; 3 tbs vegetable oil (or neutral oil) for skillet; 1 tbs butter (optional, for flavor); 0 to taste salt to taste; 2 units lemon wedges (optional, for serving); 0.5 cups sour cream or yogurt (optional, for serving)

Inspired by ktown korean bbq sushi and hotpot

Time35m

Serves3

Make Onion Pancake Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Batter

1 cups 00 bread flour

3 tbs warm water

1 unit Egg

1 cups milk (or buttermilk)

1 tsp Celtic sea salt

1 tsp sugar

1 tsp Baking powder

1/2 tsp black pepper

Onion mixture

1 1/2 cups yellow onion, finely sliced

1/2 cups green onions (scallions), thinly sliced

2 tbs fresh parsley or chives, chopped

Cooking & finishing

3 tbs vegetable oil (or neutral oil) for skillet

1 tbs butter (optional, for flavor)

0 to taste salt to taste

2 units lemon wedges (optional, for serving)

1/2 cups sour cream or yogurt (optional, for serving)

Method

Batter

Prepare dry ingredients

In a medium bowl whisk together the all-purpose flour, salt, sugar, baking powder and black pepper until evenly combined.

Combine wet ingredients

In a separate bowl whisk the egg lightly, then add the milk and warm water and whisk to combine.

Pour the wet ingredients into the dry ingredients and whisk until just combined. The batter should be pourable but slightly thick; if too thick, add up to 2 tablespoons more milk or water. Let the batter rest 5–10 minutes to hydrate the flour.

Onion mixture

While the batter rests, prepare the onions: thinly slice the yellow onion and place in a bowl. Add the sliced green onions and chopped parsley or chives. Lightly season the onion mixture with a pinch of the 'salt to taste' and a little black pepper (adjust later).

Fold the onion mixture into the rested batter until evenly distributed. Let sit 2–3 minutes so some onion moisture integrates into the batter.

Cooking & finishing

Preheat skillet

Heat a 10–12 inch nonstick or cast-iron skillet over medium heat. Add 1 tablespoon vegetable oil and swirl to coat. For multiple pancakes, keep additional oil ready.

When the oil is hot (it should shimmer but not smoke), pour about 1/3 to 1/2 cup of batter into the skillet and use the back of a spoon to gently spread into a roughly 6–7 inch pancake. Do not press down hard; a thin even layer cooks best.

Cook the pancake for 3–4 minutes on the first side until edges set and underside is golden-brown. Reduce heat slightly if the underside browns too quickly before the center sets.

Flip the pancake carefully with a spatula and cook the second side 2–3 minutes until golden and cooked through. If using butter for flavor, add a small pat (about 1/2 tablespoon) to the pan right after flipping so it melts over the pancake.

Transfer cooked pancake to a plate and keep warm in a low oven (about 200°F / 95°C) while you cook remaining pancakes. Add more oil to the skillet as needed between pancakes.

Taste one pancake and adjust seasoning as needed: sprinkle salt to taste over finished pancakes.

Serve warm with optional lemon wedges and a dollop of sour cream or yogurt. The lemon adds brightness; sour cream adds richness and tang.