Pancaking with Scallions!

What do you make with scallions/green onions? Share your thoughts!

I don’t use scallion a lot in my cooking, so when I ended up with some scallion, I decided to try making some scallion pancake, the type served in Korean restaurants. Note that some regions refer to scallions alternatively as green onions. This recipe is easy because you will already have the materials (usually). The biggies are flour and the scallions.

The recipe I used below actually ended up with the scallion pancake being too thick. So, if you have a larger frying pan, it will be better and the pancake will come out thinner. The frying pan I used size 10 inch/24cm. Or …just add less flour.

Materials:

– 2 cups flour (less if using 10 in/24cm frying pan… 1.5 cups should suffice)

– 2 eggs

– 1.5 cup water

– 1 bunch of scallions

– 1 tsp salt

– Other stuff you want to put in the pancake (e.g. Korean frozen seafood packs… home stir fried veggies, etc)

– Oil

Steps:

1. Mix ingredients together and let it sit for about 10 minutes. I added some frozen seafood mix in. You can buy them from Korean stores.

Alternatively, you can also heat up the scallions first separately and then pour the batter onto the scallions when frying.

Frozen Seafood – Korean

Mixing Ingredients

Diced Scallions

2. Heat frying pan and generously place oil on it. Turn on your fans! If you want to reduce the smell from making the scallion pancake, use a lower heat setting on your stove.

3. Pour batter in! Press spatula against the batter to even it out in the frying pan.

Batter in Frying Pan

I got lazy and used the same wooden spatula to mix the ingredients and cook the pancake.

4. Fry/cook for about 3-4 minutes until brown. You may have to add some additional oil depending on your progress.

5. Turn the pancake over and cook the other side for another 2 minutes or so.

6. Ta da! It is now ready!  Serve with sweet chili sauce(red sauce), dipping sauce, or soy sauce!

Finished Scallion Pancake in Frying Pan

I messed up the circular shape a little bit, but it was still yummy! The sauce does make a big difference.

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2 thoughts on “Pancaking with Scallions!

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