Scallion Pancakes

WITH DIPPING SAUCE

STORY & PHOTOS BY PRIYA HUTNER

My love for Asian food is evident in many of the meals I prepare, particularly with Korean cuisine of late and set out to make a savory pancake. ese scallion pancakes are delicious and somewhat denser than their Japanese cousin Okonomiyaki.

I serve them with either a yogurt sriracha sauce, spicy mayo or soy lemon dipping sauce — all are perfect to accompany these scrumptious pancakes. Kimchi on the side is a lovely addition to serve with the meal. I eat them for breakfast with an egg and for lunch or dinner with veggies and rice. 

Try Priya’s recipe for Easy Kimchi in this edition or at TheTahoeWeekly.com

These scallion pancakes are delicious and somewhat denser than their Japanese cousin Okonomiyaki.

Cooking is a meditation for Priya, it is from that place she curates her menus and recipes to create delicious and nutritious meals for The Seasoned Sage, her company catering to client’s culinary preferences and dietary restrictions. She is also working on a series of cookbooks. Visit her website at TheSeasonedSage.com or contact her at priya@theseasonedsage.com.

Scallion Pancakes

From the kitchen of: Priya Hutner

2 C all-purpose fl our 2 large eggs ½ C water or seltzer 1 bunch of scallions, cut into small rounds ¼ C fresh cilantro 1 small onion, minced 1 clove garlic, minced 1 t salt 1 T soy sauce ¼ C vegetable oil for pan frying

DIPPING SAUCE

3 T soy sauce 1 T rice vinegar 1 t lemon juice 1 pinch red chili fl akes 1 clove garlic, fi nely minced Sesame seeds

Mix all the sauce ingredients and set aside.

Mix all the pancake ingredients except the oil in a large bowl. Heat a tablespoon of vegetable oil in a large nonstick frying pan. Add a large spoonful of batter into the pan in the shape of a pancake. Fill the pan with a few pancakes and fry until lightly browned, then ip over. Cook the other side until browned. Place on a dish with a paper towel.

Baking the pancakes at 375 degrees F is also an option for a lighter version. Line a baking sheet with parchment paper or silicone baking mats and spray with oil. Ladle pancakes on the tray and bake until brown on both sides, approximately10 to 12 minutes. Flip them halfway or when browned. Serve with the dipping sauce.

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