Spring Onion Pancakes - {Pajon}

By á-170456

Ingredients

• DIPPING SAUCE:
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• A few drops sesame oil
• BATTER:
• 1/4 cup rice flour (or all-purpose flour)
• 3/4 cup all-purpose flour
• 1 teaspoon salt
• 1 cup water - (approximately)
• A few drops sesame oil
• 1 dash freshly-ground white pepper
• Vegetable oil for frying
• VEGETABLES:
• 4 green onions cut on the diagonal
• into 1-inch lengths
• 1 1/2 cups fresh bean sprouts (mung bean sprouts) see * Note

Details

Servings 4

Preparation

Step 1

* Note: You can use impeccably fresh bean sprouts raw, or blanch them for 1 minute in boiling water and plunge into an ice bath to barely cook them. Dry thoroughly before use.

Combine the dipping sauce ingredients and set aside.

Mix together the batter ingredients (except for the vegetable oil for frying). The batter should resemble a thin pancake batter; adjust the amount of water accordingly. Stir in the bean sprouts and green onions.

Heat vegetable oil in a griddle or skillet over medium-high heat. You want just enough oil to barely film the surface. Pour in half the batter or enough to make a large pancake about 1/4-inch thick. Fry on one side until golden brown but not scorched, then flip and cook the other side until golden. (You may need to lower the heat to prevent burning.) Remove the pancake and repeat with the remaining batter.

To serve, cut the pancakes into wedges, as if slicing a pizza. Serve warm or at room temperature with dipping sauce.

This recipe yields 4 servings.