Scallion Pancakes

Total Time:
16 min
10 min
6 min

6 to 8 servings

  • Dipping sauce:
  • 1 1/2 cups low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hot chili paste, such as sriracha hot chili paste
  • 1 tablespoon sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1 big slice fresh ginger, smashed
  • 1/2 bunch fresh cilantro, leaves and stems
  • Pancakes:
  • 1 large egg
  • 3/4 cup water
  • 1 teaspoon toasted sesame oil
  • Pinch kosher salt
  • 1 cup all-purpose flour
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped scallion
  • 1 tablespoon toasted sesame seeds
  • Peanut oil, for frying
  • For the dipping sauce: Combine all the dipping sauce ingredients in a bowl and let it sit while you make the pancakes. Remove the ginger and cilantro before serving.

  • For the pancakes: Put the egg, water, sesame oil, and salt into a blender and blend well. Add the flour and blend until smooth, it should be the consistency of heavy cream. Stir in the cilantro, scallion, and sesame seeds. Heat a large nonstick skillet over medium high heat; add 1 teaspoon peanut oil and spread it around the pan with a paper towel. Pour in half the batter, swirling and tipping the pan to get one thin layer over the bottom of the pan. Cook until set, about 2 minutes. Flip the pancake with a spatula and cook on the other side for about 1 minute. Place the scallion pancake on a platter and make another pancake with the remaining batter. Cut the pancakes into wedges or roll them up and cut them into pieces. Serve with the dipping sauce.

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