By Ann Taylor Pittman
The Splendid Table
These simple but yummy 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.
Scallion Pancakes. Photo by Iain Bagwell
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 (see below)
Procedure
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. 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. 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.
Read the full recipe by Ann Taylor Pittman, of the Splendid Table.
