My love for Asian food is evident in many of the meals I prepare, particularly with Korean cuisine of late and set out to make a savory pancake. These scallion pancakes are delicious and somewhat denser than their Japanese cousin Okonomiyaki.
Try Priya’s recipe for Easy Kimchi
I serve them with either a yogurt sriracha sauce, spicy mayo or soy lemon dipping sauce — all are perfect to accompany these scrumptious pancakes. Kimchi on the side is a lovely addition to serve with the meal. I eat them for breakfast with an egg and for lunch or dinner with veggies and rice.
Scallion Pancakes
2 C all-purpose flour
2 large eggs
½ C water or seltzer
1 bunch of scallions, cut into small rounds
¼ C fresh cilantro
1 small onion, minced
1 clove garlic, minced
1 t salt
1 T soy sauce
¼ C vegetable oil for pan frying
Dipping sauce
3 T soy sauce
1 T rice vinegar
1 t lemon juice
1 pinch red chili flakes
1 clove garlic, finely minced
Sesame seeds
Mix all the sauce ingredients and set aside.
Mix all the pancake ingredients except the oil in a large bowl. Heat a tablespoon of vegetable oil in a large nonstick frying pan. Add a large spoonful of batter into the pan in the shape of a pancake. Fill the pan with a few pancakes and fry until lightly browned, then flip over. Cook the other side until browned. Place on a dish with a paper towel.
Baking the pancakes at 375 degrees F is also an option for a lighter version. Line a baking sheet with parchment paper or silicone baking mats and spray with oil. Ladle pancakes on the tray and bake until brown on both sides, approximately10 to 12 minutes. Flip them halfway or when browned. Serve with the dipping sauce.
