Golden Crispy Delight: Easy and Sweet Onion Pancake
The Ultimate Onion Pancake Recipe
Experience the delightful crunch of a golden-brown exterior and a soft, flavorful interior in this amazing onion pancake. Made with simple ingredients, it’s perfect for a light meal or a fantastic accompaniment to Korean rice wine (makgeolli). This recipe is designed to be easy enough for even beginner cooks to follow with clear, step-by-step instructions.
Main Ingredients- 1 Onion
- 1 cup Pancake Mix (Buchim Garu)
- 2 Tbsp Corn Starch
- 1 Tbsp Fish Sauce (anchovy or sand lance)
Cooking Instructions
Step 1
First, wash and peel the onion. Slice the onion into thin, uniform strips about 3-5mm thick. (Tip: If slicing onions makes you cry, lightly wetting the blade of your knife can help reduce tearing. While the onions in the photo are a bit thicker, slicing them thinly will result in a crispier and more delicious pancake!)
Step 2
In a bowl, combine the pancake mix and corn starch. Adding corn starch helps achieve an extra crispy texture. Stir in 1 Tbsp of fish sauce, then gradually add about 3/4 cup of water. Mix with chopsticks until you reach a flowing, slightly thick batter consistency – not too thin and not too thick. The fish sauce adds a savory depth without needing extra salt.
Step 3
Add the sliced onions to the batter bowl. If you have carrots on hand, finely julienne or chop them and add them to the mix for a pop of color and added nutrition (optional). Gently toss everything together to coat the onions evenly with the batter, being careful not to break apart the onion slices.
Step 4
Heat a generous amount of cooking oil in a pan over medium heat. Once the pan is hot, scoop portions of the onion batter and carefully place them onto the pan, forming round shapes or your desired pancake size. Avoid making the pancakes too thick, as this will take longer to cook through.
Step 5
Reduce the heat to medium-low. When the edges of the pancake begin to turn golden brown, carefully flip it using a spatula. Cook for about 3-4 minutes on each side, until both sides are golden brown and crispy. Cooking over high heat can burn the outside before the inside is cooked, so low and slow is key. Once cooked, you can place the pancakes on paper towels briefly to absorb any excess oil for a lighter taste.
