Scallion Pancakes

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 3 Minutes
Total: 12 Minutes

Nutritional Information

Amount per serving
  • Calories: 155
  • Fat: 7.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 2.1g
  • Protein: 2.9g
  • Carbohydrate: 19.4g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 249mg
  • Calcium: 21mg

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. 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. 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. 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.
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