1 cup of flour (sifted)1 large egg ½ cups of water2 table spoons of kimchi juice2 stalks of scallion ½ teaspoons of saltsome oil (for frying)Dipping sauce:
2 table spoons of soy sauce ¼ teaspoons of rice vinegar ½ teaspoons of sugar1 clove of garlic (minced)
Scallions are one of those versatile ingredients that can be added easily to lot of family meals. They cook really quickly so in our house scallions are often thrown into stir-fries, omelettes or even grilled on the BBQ which gives it a lovely char grilled flavour!
They can also be eaten raw and work well in sandwiches like the humble egg sandwich or in salads like cous cous, tabbouleh, quinoa, millet or garden salad. You can even whizz some chopped scallions into cream cheese and sour cream for a luscious dip.
Always use sharp knife when cutting scallions to avoid bruising them. Cut off any dried-out ends from the dark green tops (usually the top 1/4 inch or so), trim the root ends, rinse just before using.
Yield: 6 pancakes
Prep: 10 minutes
Cook time: 15 minutes
- Mix all the ingredients (except oil) in a bowl, stir the batter to blend well.
- Combine all the ingredients of the dipping sauce in a saucer.
- Heat up a pan and coat with some oil. Ladle some batter onto the pan to form a mini round pancake. Pan-fry for a couple minutes until the bottom surface turns slightly brown, flip it over and cook the other side until slight brown. Dish out and repeat the same for the remaining batter.
- Serve the pancake warm with the dipping sauce.
18 July 2016,
Michal Krzywonos,
89 visits
2 people
25 minutes
