Korean pancakes are not really pancakes in the American sense. However, they are round, flat, and made of batter.

파전 – is a pancake made of green onions. The green onions are sliced into long strips. Then they are mixed in a batter of flour and eggs, with a little salt. The 파전 is fried and the edges are usually crispy. Like most Korean pancakes, they are cut into squares and dipped into some soy sauce.

김치전 – is a pancake made of 김치. I make this when I have some 김치 that’s about to spoil. Instead of letting it go to waste, I put it in some batter and fry it. The red pepper of the 김치 give the pancake a reddish/pink color.

호박전 – is made of squash. The squash can be sliced into thin strips, but most often it’s cut into thin circles. The 호박전 tend to look like mini pancakes. A lot of them are small enough to fit your mouth. One tip I’ll suggest is to chop them into thin round slices, so that they cook all the way through.

Additionally, all these ingredients can be put together in one pancake.