There are few foolproof things in life, but let me share one of them with you. This recipe for scallion pancakes takes mere minutes to prep and won’t last long coming off the skillet. If you’d like to channel the unofficial Korean mantra “leave no food scrap behind,” root around in your refrigerator for interesting leftovers; for Korean pajon, scallions often are replaced by other assorted chopped vegetables or cooked meat.
This recipe comes from Susanna Foo's Chinese Cuisine. Instructions are modified slightly to simplify.
- 1 1/2 cups flour
- 1 1/2 cups water
- 4 large eggs
- 1 tablespoon coarse or kosher salt
- 1 cup chopped scallions
- About 1/2 cup corn oil for frying
Whisk flour, water, eggs and salt together until smooth. Stir in scallions. Heat up oil on a skillet (I make quick work of this with a double burner griddle) and fry as you would with regular pancakes.