Korean Green Onion Pancakes

3/4 cup all-purpose flour

1/4 cup rice flour

cold water

5 green onions, cut into 1 1/2" pieces

dash of black pepper

vegetable oil for frying

 

  1. Combine the flours and about 3/4 cup cold water, adding a little at a time and mixing until the mixture is the consistency of thin pancake batter. Add the green onions & black pepper and mix.
  2. In a large skillet or on a griddle, add just enough vegetable oil to thinly cover the surface, about 1 tablespoon at a time. Turn the heat to medium high. Add 1/2 the batter onto to the frying pan in a large, flat circle. Cook on one side until golden brown. Flip and cook the other side. Lower the heat as necessary to prevent burning, adding more oil as needed. Remove the pancake. Pour the remaining batter and repeat.
  3. Enjoy by breaking off a piece and dipping into dipping sauce (Vinegar Soy Sauce) or an asian hot sauce (Siracha).