Scallion Pancakes

Scallion PancakesRecipe
Photo: Antonis Achilleos
Serves 8

Cost per Serving:



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1/2 cup low-sodium soy sauce
1/2 cup rice vinegar
1 3-inch piece fresh ginger, peeled and grated
1/2 teaspoon crushed red pepper
1/2 teaspoon sugar
2 large eggs
2 teaspoons sesame oil
1/2 teaspoon salt
2 cups all-purpose flour
2 tablespoons plus 2 tsp. vegetable oil
1 cup thinly sliced scallions


Prep: 10 Minutes
Stand: 30 Minutes
Cook: 15 Minutes

1. Make sauce: Combine all ingredients in a small bowl. Cover and chill.

2. Make pancakes: Preheat oven to 200ºF. In a bowl, beat eggs with 1 1/2 cups water, sesame oil and salt. Whisk in flour until mixture forms a smooth batter. Let stand 20 to 30 minutes.

3. Warm 2 tsp. vegetable oil in a skillet over medium-high heat. Pour in 1/2 cup batter; swirl to form a pancake. Sprinkle with 1/4 cup scallions. Cook until set on bottom, 2 to 3 minutes. Flip; cook other side for about 1 minute. Keep warm in oven.

4. Repeat with remaining batter and scallions, adding more oil to skillet as necessary. Serve with sauce.

Created date

January 2011

Nutritional Information

Calories 210
Fat 7 g
Satfat 1 g
Protein 6 g
Carbohydrate 29 g
Fiber 1 g
Cholesterol 53 mg
Sodium 1006 mg