Scallion Pancakes

Scallion Pancakes Recipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl
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.

Yield:

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

Recipe from

Cooking Light

Recipe Time

Hands-on: 3 Minutes
Total: 12 Minutes

Nutritional 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

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

Preparation

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.

Note:

Ann Taylor Pittman,

November 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note