Recipe Directions
1. Mix everything in a bowl except water, green onions and shallots. Mix well. Add 1/4 cup of water and mix. Make sure the consistency is like a soft bread batter. Add more water one tablespoon at a time if needed until consistency is achieved. Soft bread batter where you can still spread the batter into the Teflex sheets about 1/8 inch thick.
2. Spread with a butter knife in a Teflex sheet. Dehydrate for about 4-6 hours. It should still be soft in the middle and pliable to cut into 2 by2 inch squares.
3. Serve right out of the dehydrator with salad. Enjoy!
Cheflandria's Thoughts
By Cheflandria I love this pajon bread.
Pajon is a Korean onion pancake served as an appetizer.
It’s delicious and finally got to eat a raw version of it.
It is so good with a big salad with a sweet oriental dressing.
A great compliment. If you try this, let me know what you think!
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Comments
Top voted
Cheflandria
May 04, 2010
Angie, I don't use whole flaxseeds because it doesn't digest well in my stomach. But I can see that it is possible but I would soak it in a little water so it will get that binding gelatin to help bind the bread. The grounded flax will suck the water I put in much faster. So, yes you can but with a different process. Hope that helps!
achin70
May 04, 2010
This looks fantastic! I love green onion pancakes at Chinese restaurants. Never had the cooked Korean version, but I'm eager to try this lovely looking raw version. Thanks for the recipe!
koolieaided
May 04, 2010
wow it looks great!!!
All
alive4sure
May 05, 2010
Wow! Looks good ~ are you going to share your sweet Oriental dressing recipe with us?
Smiles ~ thanks!
rkbush
May 05, 2010
Off to the grocery this morning for green onions and a shallot! I'm going to make these tomorrow, and share them with the owners of the Vietnamese restaurant we've adopted!
achin70
May 04, 2010
This looks fantastic! I love green onion pancakes at Chinese restaurants. Never had the cooked Korean version, but I'm eager to try this lovely looking raw version. Thanks for the recipe!
Cheflandria
May 04, 2010
Angie, I don't use whole flaxseeds because it doesn't digest well in my stomach. But I can see that it is possible but I would soak it in a little water so it will get that binding gelatin to help bind the bread. The grounded flax will suck the water I put in much faster. So, yes you can but with a different process. Hope that helps!
angie207
May 04, 2010
This sounds so good! Can I use whole flaxseed?
koolieaided
May 04, 2010
wow it looks great!!!
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