- recipe
Buchimgae-Style Green Onion Pancake

Difficulty:★★☆☆☆
Buchimgae-Style Green Onion Pancake
Buchimgae, a classic Korean dish, gets a fun twist with this mini green onion pancake! Made with a soft batter and topped with fresh green onions, it’s easy to whip up and perfect for a quick, on-the-go snack ✨
Ingredients
- Violet cake flour (NISSHIN SEIFUN):420g
- Potato starch:280g
- Salt:10.5g
- Whole egg:385g
- Cooking oil:105g
- Sesame oil:35g
- Water➀:280g
- Water➁:280g
- Minced green onions: some (about 5g per piece)
【Topping】
How to make the batter
In a mixer, lightly combine the cake flour, potato starch, and salt. Once evenly mixed, add the beaten eggs, cooking oil, sesame oil, and water ➀. Mix lightly to combine, then continue mixing until the flour is fully incorporated.




Gradually add water ➁ to the mixture and stir until the batter reaches the desired consistency. Our batter was 5 dPa/sda viscosity.



How to cook the batter
Set the Tabletop Pancake Cooker to 210℃.
Apply oil (Bitakatto SL) on the copper cooking surface, then dispense the batter.
After pouring the batter, sprinkle green onions evenly over the top.
After 1 minute and 20 seconds, flip it over, and continue cooking for an additional 30 seconds (a total cooking time of 2 minutes).



Examples of fillings/toppings



This time, we made Korean-style green onion pancakes!
The soft dough, combined with the flavors of green onions and sesame oil, was absolutely delicious on its own.
We recommend adding melted cheese—it takes the flavor to the next level! The mini-sized pancakes are so cute, so be sure to give them a try ♪