Savory Scallion Pancakes
Quick, easy, and gluten-free, these scallion pancakes are a must-have on recipe rotation. This Korean version is incredibly easy and delicious. The perfect base for a quick meal or a feast with friends.
Ingredients
- 2bunches (100g) Scallion greens
- 1C + 1tbsp (194g) Brown rice flour
- 2 Tbsp (15g) Corn starch
- ΒΌ tsp Salt
- 1C (235) Sparking water
- 1 Tbsp (12g) Soy sauce
- 2 Tbsp (20g) Honey
- 1 Egg
Instructions
- Whisk the brown rice flour, cornstarch, and salt together
- In a separate bowl whisk, the egg, honey, and soy sauce together.
- Add egg mixture and sparkling water to dry ingredients.
- With a spatula fold and mix the ingredients.
- make sure to scrape the sides and bottom of the bowl.
- Wash the scallion and remove the white ends.
- Cut the scallions into 3 to 5 inch long chunks then slice in half.
- Preheat a flatbottomed pan to medium/medium-low heat.
- Add neutral oil then ladle in a quarter of the batter.
- Evenly place a layer of halved onion on top and season with a pinch of salt.
- Cook until the bubbles start to rise around the cake and the ends start to turn brown. Roughly a minute and a half to two minutes.
- flip the cake and cook for another minute and a half to two minutes.
- Repeat with the rest of the batter and enjoy.