Whenever we have Asian for dinner 99% of the time we enjoy it with rice. We like white rice, brown rice, and jasmine rice and usually have it as a side dish about twice a week. I'm not complaining, but every once in a while I like something a little different. These scallion pancakes were a great switch from rice. Just a warning, I'd double the recipe because we enjoyed them so much we wish we had had a few additional pancakes.
The batter for the pancakes is similar to a traditional pancake batter except it's thicker. The batter is poured over top of green onion pieces in a skillet and then cooked until just brown. They have a lot of that green onion flavor but the best part about them is the dipping sauce. I'm not sure what's so great about the sauce because it's comprised of ingredients I always have on hand in my kitchen, but something about that combination was delicious. It's a touch spicy, a little acidic, and it's really good with the pancakes.

Scallion Pancakes with Korean Dipping Sauce
Savory Asian pancake made with scallions and dipped in a sesame soy Korean dipping sauce.
Ingredients
For the Korean Dipping Sauce:
- ¼ c. soy sauce
- 3 T. water
- 1 T. rice vinegar
- 1 t. sugar
- 1 t. sesame oil
- ½ t. sesame seeds
- ¼ t. red pepper flakes
- 2 T. thinly sliced green onions
- 1 jalapeno pepper, minced (optional)
For the Scallion Pancakes:
- 6 green onions, trimmed into 3 inch pieces and halved
- ¾ c. flour
- 1 t. sugar
- ½ t. salt
- 1 t. black pepper
- ½ c. ice cold water
- 2 T. vegetable oil, divided
Instructions
- Combine all the ingredients for the Korean dipping sauce in a bowl. Mix well and refrigerate.
- In a medium bowl combine the flour, sugar, salt, and pepper for the pancakes. Add the ice water and whisk until smooth.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat.
- Take 6-8 green onion pieces and arranged them in a row in the pan. On the other side of the pan do the same thing so you have two rows of green onions.
- Spoon ¼ cup of batter over each onion pile and gently spread over top of the onions. Cook for 3-4 minutes or each side and gently flip over. Cook on the other side for 3-4 minutes. Remove from skillet and repeat with remaining onions and batter, making 2 more pancakes.
- Serve immediately with dipping sauce
Notes
Source: Cooking Light
Catherine
Looks delicious!
Happy New Year. xo Catherine
Linda | Brunch with Joy
Ow yeahhh, we love scallion pancakes too at home. And you're right, one is not enough 🙂
HezziD
Aren't they delicious? I just recently discovered them and we are loving them!