Scallion Pancakes with Soy Dipping Sauce

By lorik

Ingredients

• 3 Tbsp. low-sodium soy sauce
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. chili garlic sauce
• 1/4 tsp. toasted sesame oil
• 2 eggs
• 3/4 cup water
• 1/2 cup all-purpose flour
• 1/2 cup sliced scallions
• 1/2 cup fresh mung bean sprouts
• 2 tsp. vegetable oil

Details

Servings 4
Cooking time 25mins
Adapted from cuisineathome.com

Preparation

Step 1

Whisk together soy sauce, lemon juice, chili garlic sauce, and sesame
oil for the dipping sauce; set aside.

Mix eggs, water, and flour in a bowl until smooth; stir in scallions
and bean sprouts.

Heat vegetable oil in a 10-inch nonstick skillet over medium-high
until shimmering. Add egg mixture and cook until brown on bottom,
7–8 minutes; flip and brown on other side, 7–8 minutes more.

Cut pancake into 8 wedges. Serve wedges with dipping sauce.