Korean Pancakes

  • 2 cups all-purpose flour, sifted
  • 2 whole eggs, beaten
  • 1 1/2 cups of water, approximately
  • 1 whole bunch of green onions, half of them thinly sliced, the other part sliced thinly lengthwise
  • 1 shallot, minced
  • Generous pinch of salt
  • 1/3 cup of canola oil

Ingredients for Dipping Sauce:

  • 1 lime, juiced
  • 1 shallot, minced
  • 2 tbsp white vinegar
  • 1/2 cup of soy sauce
  • 3 Thai Bird’s Eye Chilies, smashed

Begin by adding everything but the oil, green onions, and shallots to a mixing bowl. Mix really well until you have a light pancake batter. The goal is to not have a thick batter, almost like a crepe batter, if you have ever made those.

Fold in the green onions and shallots, mixing along the way, then let the batter sit, at room temperature, for about ten minutes.

During this time, make the sauce. Combine all of your ingredients, mix well, and set aside.

When you are ready to cook the pancakes, heat a large skillet on medium heat. Add enough oil to coat the bottom of the pan.

Ladle on the pancake batter, enough to almost fill the pan. Let these cook for about 4-5 minutes on each side. When the pancake is cooked on the bottom side, much like you would check for a classic, American pancake, flip, and cook on the other side for the additional amount of time.

When the pancake is cooked, remove and place on a paper towel lined plate.

Repeat, until the pancakes are cooked.

When you are ready to serve, slice the pancake into quarters, stacking them nicely on a plate, and serve with the dipping sauce.

The result is a pancake that is out of this world in flavor. Texturally, the pancake is loaded with green onions, but oddly enough, not over powering, and the pancake itself is a bit crisp, yet spongy. When dipping it into the sauce, the bite is just balanced with a great soy and vinegar spice.