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Scallion Pancakes

Photo: Antonis Achilleos
Prep time 10 mins
Stand time 30 mins
Cook time 15 mins
Yield Serves 8

Ingredients

  • SPICY DIPPING SAUCE:
  • 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
  • PANCAKES:
  • 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

Nutrition Information

  • calories 210
  • fat 7 g
  • satfat 1 g
  • protein 6 g
  • carbohydrate 29 g
  • fiber 1 g
  • cholesterol 53 mg
  • sodium 1006 mg

How to Make It

  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.