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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.

Ann Taylor Pittman
Recipe by Cooking Light November 2012

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Credit: Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
3 mins
total:
12 mins
Yield:
Serves 4 (serving size: 1 pancake and 1 1/2 teaspoons sauce)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

155 calories; fat 7.4g; saturated fat 0.6g; mono fat 4.5g; poly fat 2.1g; protein 2.9g; carbohydrates 19.4g; fiber 1.2g; iron 1.4mg; sodium 249mg; calcium 21mg.
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