Those of you who frequent Korean restaurants will be familiar with scallion pancakes, or pa jun. They’re a great appetizer, along with all those little kimchi dishes. There are many types of toppings; this recipe is pretty basic. Another type of scallion pancake, which is made from a dough that is rolled, spiraled, and then flattened out to a pancake shape is, I believe Chinese in origin. It is on my list and I will add it to our collection once made. I’m adding a Korean Dipping Sauce for the pancake, though feel free to use whatever dipping sauce you like (or none at all).
2 c all-purpose flour, white, whole grain, or a combination
2 eggs, lightly beaten
1 T vegetable oil, plus extra for cooking pancakes
1 1/2 c water, club soda or other carbonated water if you have it
1 1/2 c scallions chopped or sliced
1/2 c grated carrot, optional
1/2 c grated zucchini, optional
ground black pepper, to taste
1. Mix flour, eggs, oil, and water together until a smooth batter if achieved. If you can, put the batter in the fridge for until very cold. Don’t worry if you can’t. Stir in remaining ingredients.
2. Heat a skillet over medium-high heat. Add a swirl of oil and heat until very hot, but not smoking. Depending on how many pancakes you want to make, take about 1/4 to 1/2 cup batter and spread it out into a circle. Reduce heat to medium and cook until bottom is crisp and brown, about 3 minutes. Flip and sauté until cooked through, perhaps another 2 minutes. Repeat with remaining batter, using oil as needed in pan. If the first pancake seemed too thick, add a little more water to the batter.
3. Remove and drain, if necessary, on paper towels. Cut as desired, into quarters or small triangles and serve with a dipping sauce.
Korean Dipping Sauce
3 T soy sauce
1 T rice vinegar or white wine vinegar
1 T sesame oil
1 t – 1 T red pepper flakes, or to taste; or hot sauce, such as Sriracha
1 T scallions, thinly sliced
1 t finely chopped garlic
1 t sugar
1. Mix all ingredients together in a bowl. This will keep for a while in the fridge.