Korean Style Scallion Pancakes

By Dottiejk

Ingredients

• FOR THE DIPPING SAUCE
• 1/3 cup soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon Asian sesame oil
• 1 tablespoon scallions; thinly sliced
• 1 tablespoon dark brown sugar
• 1 teaspoon fresh ginger; finely grated
• 1/2 teaspoon garlic; finely grated
• 1/2 teaspoon red pepper flakes
• FOR THE PANCAKES
• 2 cup all purpose, unbleached flour
• 2 large eggs; beaten
• kosher salt
• 10-12 scallions, halved lengthwise; cut into 1 inch pieces
• 2 tablespoon vegetable oil, or more as needed

Preparation

Step 1

Make the dipping sauce
Mix all of the ingredients in a small bowl; set aside

Make the pancakes
Heat the oven to 200°F

Whisk the flour, eggs, 1 tsp salt and 1-1/2 cups water in a large bowl.
Using a silicone spatula, gently fold in the scallions. Let the batter sit
at room temperature for 10 minutes so that the flour can frully hydrate;
the batter should be thick but pourable.

Heat the vegetable oil i a 10-inch non stick skillet over medium heat. Pour
about 3/4 cup of the batter into the skillet, swirling the skillet and
pushing the batter to the edges with the spatula. Cook until golden brown
on the bottom, 3 to 4 minutes. Flip and cook until the other side is golden
brown, about two minutes more. Transfer to a baking sheet and keep warm in
the oven. Repeat with the remaining batter, adding more oil to the skillet
as needed.

Cut each pancake into wedges and serve with the sauce.