Pajeon is a traditional Korean-style pancake which is a very popular appetizer or snack. It is made with flour batter, eggs, and green onions/scallions, served with a mixture of soy sauce & vinegar for dipping. In translation, "jeon" (pronounced "jun") is the actual battered ingredients and "pa" means scallions in Korean. The basic type of this dish consists of just scallions along with flour and eggs but endless variation of this dish can exists by simply adding other ingredients such as seafood, kimchi, or vegetables.
To cook, the batter is poured into an oiled pan and fried to a golden crisp on a frying pan. Just like a pancake and one of the key to this dish is the egg which contributed to the crispness in texture. The most popular pajeon dish is the seafood Hae-Mul pajeon, which usually consists of little bits of shrimp and scallops . It's nothing compared to pancakes most frequently found on North American breakfast tables as a regular pan of pajeon is big enough to feed three hungry mouths.
In a large bowl, mix flour, water and egg till smooth. Add more flour or water if needed to get the consistency of a thin pancake batter.
Stir in the chopped scallions, Sprinkle seafood in the batter and season with salt and pepper. Heat a skillet over medium flame and a little oil.
Pour about 3/4 cup batter into the skillet, tilting the pan to cover the bottom.
Let cook for 6-8 minutes until the bottom is lightly browned.
Flip and brown the other side and cook for another 6-8 minutes. Make sure all surfaces contact the skillet with a spatula.
Wipe the skillet with the oily paper towel and repeat with the rest of the batter.
For its dipping sauce, mix the sauce ingredients together.
Serve pancakes warm.
Chocolate Truffle Sauce: Melt the truffles in cream on the stove medium heat. (Just enough cream to cover the truffles)
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Pour batter into prepared pans and drop the truffles on top of the batter 1 inch distance between the truffles. (In the middle of the pan if you making the cupcakes).
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely
Oven: 400°F for 20min.
Cream (It's important that you cream the butter and sugar until very light and fluffy)
1-1/2 cup unsalted Butter room temperature
2 cup white sugar
2 eggs (one at a time: mix well)
In another bowl, Sift together
3-1/2 cup sifted flour
5 teaspoons baking powder
1 teaspoon salt (if you using salted butter, you do not need add salt.)
Add flour mixture to creamed butter mixture, alternate with 1-1/2 cup milk
In another bowl, Toss 2 cups blueberries with 1tea spoon of flour and fold into batter (do not use hand or stand mixer for this step to avoid bleeding blue berry juice into batter.)
Fill well greased (butter) muffin shape pan or mini cake pan. It will make 24 little individual cakes.
While baking the cake, In a sauce pan Cook in Low temperature on stove until reduced by half and cool it down
2cups of blueberries
1cups of sugar
Lemon juice from 1 lemon
Drizzle the sauce on the cake and vanilla whipped cream on the side.