How to Make Scallion Pancakes Recipe | Tasting Table
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4 to 6 servings
Ingredients
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • ¼ teaspoon toasted sesame oil
  • ½ teaspoon granulated sugar
  • ½ teaspoon chopped dried red chile pepper
  • 1 teaspoon thinly sliced scallion
  • 1 cup all-purpose flour
  • ½ cup rice flour
  • Kosher salt
  • 1 large egg, beaten
  • 1 cup cold seltzer
  • ¼ cup kimchi liquid (reserved from draining the kimchi)
  • 1 cup kimchi, drained and chopped
  • 4 scallions, thinly sliced, green and white parts separated
  • 1 tablespoon chopped fresh medium-spicy red chile pepper (such as Thai bird or cayenne)
  • 3 to 4 tablespoons organic canola oil
Directions
  1. For the dipping sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, dried chile pepper, and scallion with 2 tablespoons water and stir to combine. Set aside.
  2. For the pancakes: Preheat the oven to 300°F.
  3. In a large bowl, combine the two flours, ½ teaspoon salt, the egg, seltzer, and kimchi liquid and mix well to incorporate. Add the kimchi, scallion whites, and fresh red chile pepper and stir to combine.
  4. In a large nonstick skillet over medium-high heat, heat ½ tablespoon of the canola oil until shimmering. Ladle about ½ cup of the batter into the pan and cook undisturbed until golden brown, 2 to 3 minutes. Flip the pancake and cook until the second side is golden brown, 2 to 3 minutes more. Transfer to a rimmed baking sheet and place in the oven to keep warm. Repeat with the remaining oil and batter, making six to eight 8-inch pancakes.
  5. Remove the pancakes from the oven and slice into quarters. Garnish with the scallion greens and serve with the dipping sauce.