HOME > Chowhound > Home Cooking >

Discussion

Did anyone make Bittman's pa jun from last week?

  • 6

I was excited to make this but I am having some trouble with this seemingly simple recipe.

My first pancake was way to thick, it browned nicely, but was raw in the middle, as you may have guessed. For the second pancake, I thinned the batter, and used much less, and added 2 tsp salt, because the sauce, while stong, wasn't doing it for me. This one was as thin as in the video, brown and approching black, but still tasted underdone in the middle. Try three: thin the batter even more, cook till nicely brown on high-med, cook on low for another 20 min. Same result as #2. How is this possible?

I'm so discouraged that I put away the other half of the batter. Who wants to cook 6 pancakes when they take 30 min each. Is this the way it is supposed to be? wet and floury on the inside, no matter how long you cook it?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. could you post the abbrev. recipe? I may be able to help

    1 Reply
    1. re: kare_raisu

      The recipe is here:
      http://www.nytimes.com/2007/03/28/din...

      It's flour, eggs, oil, and water mixed for the batter and shreded carrots, squash, green onions and shrimp added.

    2. I think the flour-liquid ratio is off. I usually cheat and use the pre-made batter mix (called buchim galoo or pan-fry flour), and that's just one cup flour, one cup water, to which I add my vegetables. I don't think two eggs to two cups of flour would get the right consistency.

      The other option for cooking faster is to make smaller pancakes, about 3 inches in diameter. Easier to flip, and fun to eat. I do this because I have yet to master the big flip.

      3 Replies
      1. re: AppleSister

        i concur - the premade batter mix found in korean supermarkets is very good. i couldn't tell the difference b/t when my mom made the batter herself and used the premade mix.

        1. re: Linda

          I have made this recipe twice, and I had the exact same problem: it takes forever to cook, gets nice and golden on the outside, but no matter what you do, the inside has this gummy, underdone quality. I think if you cooked it for an hour it would still be gummy. I tried adding more flour, which improved the texture a lot, but it became so incredibly dense I couldn't spread it thinly enough. I'm not a bad cook. It's just not a good recipe. Time to check out the Korean supermarket!

          1. re: iheartbap

            How is it that someone with a good big reputation like Bittman can provide a poor recipe to the NY Times Dining Wine section? I'm always surprised when this happens.