Name: Scallion Pancakes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H16M0.000S
Yield: 6 to 8 servings
Cuisine: asian
Ingredients: 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; 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

Directions

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.

Scallion Pancakes

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