Scallion pancakes with chili-ginger dipping sauce recipe

Ingredients for Scallion pancakes with chili-ginger dipping sauce

• 1 piece ginger, peeled, thinly sliced (about 1.25 cm)

• 30 ml low-sodium soy sauce

• 30 ml rice vinegar

• 5 ml chili oil

• 5 g sugar

• 120 g plain flour

• 30 g cornflour

• 5 g kosher salt

• 5 g sugar

• 240 ml chilled sparkling water

• 10 spring onions, thinly sliced on a diagonal (about 2 cups)

• 60 ml vegetable oil

How to make Scallion pancakes with chili-ginger dipping sauce

1. Whisk together the ginger, soy sauce, vinegar, chili oil, and sugar in a small bowl until the sugar is dissolved. Set the sauce aside.

2. In a large bowl, whisk the flour, cornstarch, salt, and sugar together. In a medium bowl, combine the club soda, soy sauce, and sesame oil, then pour this mixture into the dry ingredients and whisk until smooth, being careful not to overmix; a few small lumps are fine. Fold in the scallions.

3. Heat 1 tablespoon of oil in a medium non-stick frying pan over medium-high heat. Pour 60 ml of batter into the frying pan. Cook, moving the pan around on the burner for even cooking, until the bottom of the pancake is set and golden, about 2 minutes. Flip the pancake and cook, pressing down to ensure direct contact with the pan, until the other side is golden, about 1 minute.

4. Continue cooking, turning the pancake often to prevent the scallions from burning, until golden brown, crisp, and cooked through, about 5 minutes longer. Transfer the pancake to a wire rack.

5. Repeat the process with the remaining batter and the remaining 3 tablespoons of oil to make a total of 4 pancakes.

6. Cut each pancake into wedges if desired and serve with the reserved sauce on the side for dipping.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.