Vegetable Pancakes (inspired by Paejeon)
Ingredients
- RICE VINEGAR30g≈ 2 × 1 tablespoon
- Soy Sauce36g≈ 2 × 1 tablespoon
- Sugar, white, granulated or lump4.2g≈ 1 teaspoon
- Eggs, Grade A, Large, egg whole100g≈ 2 large
- Salt6g≈ 1 teaspoon
- All-purpose flour90g
- Water237g≈ 1 cup
- Mixed vegetables, frozen230g≈ 2.5 × package (10 oz)
- Yellow Onion30g≈ 0.5 × 1/2 cup chopped
- Canola oil9g
Estimated Cost
- RICE VINEGAR (30g)—
- Soy Sauce (36g)$0.38
- Sugar, white, granulated or lump (4.2g)—
- Eggs, Grade A, Large, egg whole (100g)$0.42
- Salt (6g)$0.01
- All-purpose flour (90g)—
- Water (237g)—
- Mixed vegetables, frozen (230g)—
- Yellow Onion (30g)$0.07
- Canola oil (9g)—
* Cost estimate based on 4 of 10 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Combine rice wine vinegar, soy sauce, sugar, and red pepper flakes in a small bowl. Set aside.
- 2
2. In a medium bowl, beat eggs with salt until light and bubbly. Add flour and ice water, stirring until a thick batter forms.
- 3
3. Carefully fold in the mixed vegetables and scallions.
- 4
4. Heat half the vegetable oil in a small skillet over medium heat. Pour half the batter into the skillet and shape it into a pancake, distributing the vegetables evenly throughout. Cook for 4 to 5 minutes per side until golden brown and crispy.
- 5
5. Repeat with the remaining oil and batter to cook the second pancake.
- 6
6. Cut each pancake into quarters. Arrange on a platter and serve with the dipping sauce.
Nutrition per serving
Based on 4 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.