Ease of Preparation: Easy
Yield: 4 servings (2 large pancakes)
Ingredients:
- 1 cup (240 ml) flour
- 2 tablespoons (30 ml) cornstarch
- ½ teaspoon (2.5 ml) salt
- 1 garlic clove, grated
- 1 red chili, thinly sliced
- 1 egg, lightly beaten
- 1 cup (240 ml) cold sparkling water
- 8 scallions, trimmed, cut in half lengthwise, and then in half widthwise
- 1 carrot, grated
- Vegetable oil, for cooking
Dipping Sauce:
- 3 tablespoons (45 ml) soy sauce
- 1 tablespoon (15 ml) sesame oil
- 1 tablespoon (15 ml) rice vinegar
- 1 teaspoon (5 ml) honey
- 1 teaspoon (5 ml) toasted sesame seeds
- 1 clove garlic, grated
Method:
In a bowl, mix together flour, cornstarch, salt, garlic, and red chili. Add the egg and mix in. Slowly add the sparkling water and mix in.
Add vegetable oil to a pan. Lay the scallions in the pan. Sprinkle carrot over top. Pour batter over top. Cook 2 minutes. Flip and cook another 2 minutes. Remove to a plate. Cut into wedges.
To make the dipping sauce:
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, sesame seeds, and garlic.
Serve green onion pancakes warm with the dipping sauce on the side.