Comments on: Green onion (scallion) pancakes

By: Jang-Gun Korean Restaurant — Food tripping

Jang-Gun Korean Restaurant — Food tripping — Wed, 04 May 2011 10:31:12 +0000

[...] So simple, so comforting and so totally out of this world. Most probably Chinese influenced (see Chinese scallion pancakes) but simpler to prepare as there is no need for kneading and [...]

By: Korean scallion and seafood pancake (haemul pajeon) | Food trips & events

Sat, 30 Jan 2010 16:03:05 +0000

[...] item rang a bell — the seafood pancake. I came across some information about it when I made green onion (scallion) pancakes and doing some background [...]

By: michelle

michelle — Thu, 01 Oct 2009 17:14:56 +0000

Hi Miss. SASSY,

Can i make a big batch and store them in the frezzer? how long kaya will it last? Thank you so much for your mouth watering recipes!

By: Ramya Kiran

Ramya Kiran — Tue, 04 Aug 2009 12:20:29 +0000

That looks delicious! I wish i was not dieting

By: charu

charu — Thu, 23 Jul 2009 20:28:32 +0000

Hey Connie,yours is a great blog.
These are similar to Indian stuff paratha’s so those who don’t want to fry it can roast it on the hot pan like parathas.
Heat a nonstick frying pan and place the bread on it.After a minute flip over the bread to roast the other side.Roast it for a minute .Aply little oil on the first side (1/2Teaspoon to 1 Teaspoon or even less)and flip it over to roast further(keep presssing all sides of the bread with a spatula so the bread gets heat evenly).Now just lift the bread little bit with the spatula and see whether brown spots have started appearing on the surface .Now apply little oil on the other side and flip over to roast,keep on pressing with spatula.The bread is done when you see little brown spots on the surface.
The trick is to roast on medium heat so that the bread gets cooked inside out.If heat is too high only the surface will burn and bread will be uncooked inside.If heat is too low then bread will get hard.