Scallion Pancakes (Pajeon - 파전 )

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup rice flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sugar
• 1 cup water
• 1 large egg
• 2 garlic cloves, minced
• 200 g scallions, sliced into thin sticks
• Vegetable or peanut oil for frying
• 3 tablespoons soy sauce
• 1 1/2 tablespoon rice vinegar
• 1/2 teaspoon sugar or honey
• 1 scallion, finely chopped
• 1/2 teaspoon gochugaru (Korean pepper flakes), optional

Instructions

1. 1

   Whisk all the ingredients for the dipping sauce in a bowl and set aside.

2. 2

   In a mixing bowl, add all-purpose flour, rice flour, baking powder, salt, sugar, water, egg, and garlic, and stir well to combine.

3. 3

   Stir in scallions.

4. 4

   In a pan over high heat, brush or spray the bottom of the pan with a little oil.

5. 5

   Using a ladle, scoop about a quarter of the batter and pour it into the pan, quickly spreading the batter to create a thin pancake. Cook for about 4-5 minutes, until the edges of the pancake are golden brown and the center looks almost dry. Flip the pancake over and cook for another 4-5 minutes, until golden brown.

6. 6

   Transfer the pancake to a plate and repeat the same step (remembering to add a little oil in the pan for each pancake) until all the batter has been used.

7. 7

   Cut the pancakes into triangles and serve with dipping sauce.