I found this beauty in a Fine Cooking magazine and while these pancakes would go with anything, or be brilliant on their own, we thoroughly enjoyed them with some roasted salmon and a big green salad. The dipping sauce is key! And you want to plan to cook and serve them pretty much straight away – enjoy!
Korean-Style Scallion Pancakes
1/3 c. soy sauce AND 1/4 c. rice vinegar
1 T. EACH sesame oil, finely chopped scallions AND packed dark brown sugar
1 t. grated fresh ginger
1/2 t. grated garlic AND crushed red pepper flakes
Whisk together all of the dipping sauce ingredients in a small bowl and set aside.
Pancakes – this recipe made 6 pancakes for us
2 c. flour
2 eggs, beaten
1 t. kosher salt AND 1 1/2 c. water
1 c. chopped scallions (I used green onions)
vegetable oil for cooking
Preheat the oven to 200 so that you have a warm place to put your pancakes until they’re all finished cooking.
In a large bowl, whisk together the flour, eggs, salt and water and then use a spatula to fold in the scallions (or green onions). Leave the batter to sit at room temperature for 10 minutes (so that the flour can hydrate), the batter will be thick but should be pourable.
Heat up a bit of oil in your favorite non-stick skillet (at least 10-inches), and pour about a 3/4 cup of batter into the middle and give the pan a swirl to get a lovely round pancake. Leave the pancake to cook for 3 or 4 minutes until the bottom is a nice golden brown and then give it a flip and leave it for a couple more minutes until the other side is also a lovely golden brown. If you’re in a hurry, having 2 pans going would be an easy thing to do.
As the pancakes are done, pop them into the oven to keep warm and then serve in wedges with little bowls of dipping sauce – we didn’t have any left over so I have no idea if they’re tasty the next day!