Perfect Savory Pancakes
A crispy, savory Korean pancake made with scallions and a simple batter, pan-fried until golden and served with a flavorful soy dipping sauce. This dish is a popular Korean appetizer or snack.
Ingredients
- 1 cup all-purpose flour
- 0.5 cup rice flour
- 1.5 cup cold water
- 1 large egg
- 1 tsp salt
- 0.5 tsp sugar optional
- 1 bunch scallions chopped into 2-inch pieces
- 2 tbsp vegetable oil for frying
- 2 tbsp soy sauce for dipping sauce
- 1 tbsp rice vinegar for dipping sauce
- 1 tsp sesame oil for dipping sauce
- 1 tsp sesame seeds for dipping sauce
- pinch red pepper flakes for dipping sauce
Instructions
- 1. Prepare the dipping sauce by combining soy sauce, rice vinegar, sesame oil, sesame seeds, and red pepper flakes in a small bowl. Set aside.
- 2. In a large bowl, whisk together all-purpose flour, rice flour, salt, and sugar. Gradually add cold water and the egg, whisking until a smooth batter forms. Do not overmix; a few lumps are fine.
- 3. Stir in the chopped scallions.
- 4. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
- 5. Pour about 1/2 to 3/4 cup of batter into the hot skillet, spreading it thinly to form a round pancake. You may need to gently press down the scallions to ensure they are coated by the batter.
- 6. Cook for 3-4 minutes per side, or until golden brown and crispy. Add more oil as needed for subsequent pancakes.
- 7. Transfer the cooked pancake to a cutting board and cut into wedges.
- 8. Serve immediately with the dipping sauce.
Notes
For extra flavor and texture, consider adding chopped kimchi, cooked seafood (like shrimp or squid), or other vegetables such as onions and carrots to the batter. To achieve extra crispiness, ensure your skillet is hot and don't overcrowd it. Serve immediately for the best texture.