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Scallion Pancakes

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on time 3 mins
Total time 12 mins
Yield

Serves 4 (serving size: 1 pancake and 1 1/2 teaspoons sauce)

These simple savory pancakes were a part of several meals I enjoyed--one of many banchan (side dishes) scattered about the table. The secrets to crisp pancakes are ice-cold water, a hot pan, and enough oil. Look for small green onions; they work best.

Ingredients

  • 6 green onions, trimmed and halved to form 5-inch pieces
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup ice water
  • 2 tablespoons canola oil, divided
  • 2 tablespoons Korean Dipping Sauce

Nutrition Information

  • calories 155
  • fat 7.4 g
  • satfat 0.6 g
  • monofat 4.5 g
  • polyfat 2.1 g
  • protein 2.9 g
  • carbohydrate 19.4 g
  • fiber 1.2 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 249 mg
  • calcium 21 mg

How to Make It

  1. Cut white portion of each green onion in half lengthwise; combine with green portions. Divide onion pieces into 4 even piles. Set aside.

  2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a medium bowl. Add ice water, stirring with a whisk until almost smooth.

  3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Arrange 2 onion piles, about 4 inches apart, in pan, keeping onion pieces parallel. Spoon a scant 1/4 cup batter over each onion pile, spreading gently into a circle that covers onions. Cook 3 minutes on each side or until crisp and golden. Repeat procedure with remaining oil, onion pieces, and batter. Serve immediately with Korean Dipping Sauce.