We grew up eating Chinese take-out every Sunday night, and one of our staples was scallion pancakes. In updating this typically heavy, greasy classic, we add our go-to flavor booster, kimchi, to our version, and the end result is flaky, crispy perfection. These are wonderful both as an appetizer when entertaining or as a main with a side of greens.
Recipe information
Total Time
40 minutes
Yield
4–6 servings
Ingredients
For the dipping sauce:
For the pancakes:
Preparation
For the dipping sauce:
Step 1
In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, dried chile pepper, and scallion with 2 tablespoons water and stir to combine. Set aside.
For the pancakes:
Step 2
Preheat the oven to 300°F.
Step 3
In a large bowl, combine the two flours, 1/2 teaspoon salt, the egg, seltzer, and kimchi liquid and mix well to incorporate. Add the kimchi, scallion whites, and fresh red chile pepper and stir to combine.
Step 4
In a large nonstick skillet over medium-high heat, heat 1/2 tablespoon of the canola oil until shimmering. Ladle about 1/2 cup of the batter into the pan and cook undisturbed until golden brown, 2 to 3 minutes. Flip the pancake and cook until the second side is golden brown, 2 to 3 minutes more. Transfer to a rimmed baking sheet and place in the oven to keep warm. Repeat with the remaining oil and batter, making six to eight 8-inch pancakes.
Step 5
Remove the pancakes from the oven and slice into quarters. Garnish with the scallion greens and serve with the dipping sauce.
Recipe notes
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