Korean Scallion Pancakes
- 1 cup (250 mL) all-purpose flour
- 2 green onions with tops, thinly sliced
- 1 garlic clove, pressed
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) black pepper
- ¼ tsp (1 mL) sugar
- 1 cup (250 mL) cold water
- 1 egg, lightly beaten
- ½ tsp (2 mL) toasted sesame oil
- 2 tsp (10 mL) canola oil, divided
- Dipping sauce
- 2 tbsp (30 mL) low-sodium soy sauce
- 2 tbsp (30 mL) rice wine vinegar
- 1 tsp (5 mL) gochujang
Combine the flour, green onions, pressed garlic, salt, pepper, and sugar in the Classic Batter Bowl; mix well. Add the water, eggs, and sesame oil, and mix just until the ingredients are incorporated. Do not overmix.
Add the canola oil to the Executive Nonstick 8" (20-cm) Sauté Pan and heat over medium heat for 1–3 minutes or until shimmering. Pour ¼ cup (50 mL) of the batter into the pan, immediately tilting and swirling the pan so the batter covers the pan bottom.
When the pancake starts to bubble and the edges are golden brown, flip the pancake and cook an additional 45–60 seconds or until the bottom of the pancake is golden brown. Remove the pancake from the pan and repeat the process for the next pancakes.
- 6 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 220, Fat 6 g, Saturated Fat 1 g, Cholesterol 60 mg, Sodium 270 mg, Carbohydrate 33 g, Fiber 1 g, Sugars 1 g, Protein 7 g
Savory pancakes are a great way to use up left over vegetables. Try mixing in shredded cabbage, carrots, celery, or summer squash.
Gochujang is a fermented hot pepper paste similar to Sriracha sauce. You can find bottles or small rectangular tubs in most grocery stores—either by the condiments (like ketchup) or in the Asian section.