For the scallion pancakes
9 ounces (250 g) of scallions (about 15 stalks)
1 cup (125 g) of all-purpose flour
½ cup (60 g) of cornstarch
1 teaspoon of baking powder
3 teaspoons (5 g) of garlic powder
¾ teaspoon of freshly ground black pepper
½ teaspoon of kosher salt
¾ cup (180 ml) of iced water, adjust more or less to reach a crepe consistency
neutral vegetable oil (such as sunflower, avocado or rapeseed oil), to pan-fry
For the soy dipping sauce
3 tablespoons (45 ml) of soy sauce (I used sodium-reduced soy sauce)
2 tablespoons (30 ml) of rice vinegar
2 teaspoons (10 ml) of toasted sesame oil
1 teaspoon of toasted sesame seeds
½ teaspoon of fresh red pepper, seeds removed and thinly chopped (optional)
Start by preparing the soy dipping sauce:
- In a small bowl, combine soy sauce, rice vinegar, toasted sesame oil, toasted sesame seeds, and optional chopped red pepper (seeds removed).
- Stir and set aside.
Prepare the scallions:
- Thoroughly rinse and remove the first outer layer of the scallions. Separate the white part from the green.
- Cut the green parts into 2-inch (5 cm) pieces and set aside.
- Cut the white pieces into 2-inch (5 cm) pieces, then lengthwise into ¼ inch (0.5 cm) stripes and set aside.
Make the pancake batter:
- In a bowl, add all-purpose flour, cornstarch, baking powder, garlic powder, salt and pepper. Whisk together until combined.
- Add the iced water gradually while whisking dynamically to remove the lumps, until the batter reaches a crepe consistency.
- Add the green onion stalks to the batter and mix until all the stalks are well coated (the batter should leave a thin film on the vegetables).
Cook the pancakes:
- Heat 3 tablespoons (45 ml) of neutral oil vegetable oil in a non-stick pan, over medium heat.
- Transfer 1 and ½ cups of batter to the pan, spreading it thinly, about ½ inch (1 cm) thick and 8 inches (20 cm) large.
- Cook for 5-7 minutes on each side, or until golden brown on each side. Add 1 tablespoon (15 ml) of oil to the pan before flipping the pancake to cook the second side.
- It’s ready! Serve immediately with the soy dipping sauce and a chilled glass of Riesling.
- Using iced water makes the batter light and crispy by stopping the development of gluten (that would make the pancakes gummy).
- Water quantity: each flour brand is different and therefore its reaction to water is as well. I recommend adding to water gradually to make sure you get the perfect crepe consistency.
- Batter consistency: once the scallions are added to the batter, it should have the consistency of a creamy coleslaw.
- Spreading the batter thinly allows you to fully cook the pancakes, making them light and crispy and not doughy in the center.
- Cooking the pancakes in 2 frying pans simultaneously reduces the cooking time by half.
- Pan-frying: let the pancake cook for at least 4 minutes before trying to move it around. The batter will first stick to the pan before releasing its grip when cooked.
- Prep Time: 20
- Cook Time: 25
- Category: Appetizer
- Method: pan-fried
- Cuisine: Korean
- Diet: Vegan
- Serving Size:
- Calories: 365
- Sugar: 4.4 g
- Sodium: 660.7 mg
- Fat: 10 g
- Carbohydrates: 62.7 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: Korean scallion pancakes, scallion pancakes, green onion pancakes, vegan savory pancakes, pajeon, soy dipping sauce