Fluffy Green Onion Pancakes of Deliciousness

Fluffy Green Onion Pancake

Fluffy Green Onion Pancake

That’s what my daughter calls these. Since she introduced me to Korean food a few months ago, I’ve made these a few times at home using CarbQuick – low carb baking mix – instead of flour so it’s a little healthier than the original recipe. They’re almost as easy as making plain ol’ breakfast pancakes, but the savory flavor is amazing. I highly suggest using a banking mix rather than regular flour because baking mix does have a slightly different, almost sweeter flavor that makes these oh, so tasty.

The stir fry was simply a “clean out the veggie drawer” night because I needed something to go with the pancakes. I love the way it looks, and we were all very surprised how good it was with the grape tomatoes. I’ve never put tomatoes in my stir fry because I don’t usually like hot tomatoes, but this mixture was so good!

Fluffy Green Onion Pancakes

  • 2 cups CarbQuick or other baking mix such as Bisquick
  • 2 jumbo eggs or 3 medium
  • 1 ½ cups cold water
  • 1 Tblsp granulated garlic (this is important)
  • ½ tsp salt (optional; I leave it out)
  • BIG bunch of green onions
  • Cooked shrimp (or other meat) chopped into small bits. (I have used chopped up leftover pork roast and/or chicken breasts.)

Mix the batter. Cut up onions to about 2” lengths and mix in. Then mix in chopped meat.

Fry on med-hot pan with about ¼ cup oil (using vegetable oil and sesame oil together gives it a great flavor) until solid enough to turn over. Flip over and squish with spatula to flatten and finish cooking until cooked through and golden brown and a little crispy on both sides.

Quick Stir Fry

Quick Stir Fry with bok choy, cabbage, sweet peppers & grape tomatoes

  • ¼ cup oil consisting of mostly olive oil with a drizzle of sesame oil.
  • 1 heaping Tblsp minced garlic
  • 4 heads baby bok choy base removed, leaves separated
  • 1 large orange sweet pepper cut into thin strips
  • ¼ head cabbage, sliced thin then pulled apart
  • ½ pint grape tomatoes, cut in half
  • Soy sauce to taste

Heat oil with the garlic and first add the cabbage and start it cooking, then add the bok choy leaves. Once both of those start to wilt, add the peppers. Cook until everything is slightly wilted and crisp/tender. Add the tomatoes last, turn off the heat and cover. Let set a few minutes. Sprinkle on the soy sauce, stir and serve. Or let your eaters add their own soy sauce.

Of course, you can put almost any veggie in a stir fry. I always start with the hard veggies first slowly adding more and softer veggies so that nothing gets overcooked and mushy.



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