I have found that sometimes I would really like to have a snack that has interesting textures and complex taste that is sweet, salty, sour and spicy. Do you ever get that craving, too? Well, scallion pancakes with lemon soy dipping sauce totally and exactly fills those requirements. Aren’t you the lucky one to find this recipe. I’m messin’ with you here. Nudge…
But seriously, what could be easier that mixing together flour, salt, eggs and water, plus some green onion pieces, into a batter to make pancakes. Cut in wedges. Dip in sauce made with soy sauce, rice vinegar, lemon juice, sesame oil, brown sugar, grated ginger, garlic and sriracha. Bless me. Total happiness.
Scallion Pancakes Korean-Style with Lemon Soy Dipping Sauce
1/3 cup soy sauce
¼ cup plain rice vinegar
2 tablespoons lemon juice, about ½ lemon
1 tablespoon sesame oil
2 tablespoons dark brown sugar packed
1 teaspoon finely grated fresh ginger
1 teaspoon pressed garlic
1 teaspoon sriracha
¼ cup thinly sliced scallions
2 cups all-purpose flour
2 large eggs beaten
1 ½ cups water
1 teaspoon kosher salt
10 scallions, green part cut into 1-inch pieces, white part halved lengthwise and cut into 1-inch pieces
2 teaspoons vegetable oil, more as needed
1. Dipping sauce: Mix all ingredients in a medium bowl. Set aside.
2. Pancakes: In a large bowl, mix eggs, water and salt. Add flour and mix to incorporate. Fold in scallions. Cover and set aside for 15 minutes.
3. In a 10-inch non-stick skillet, heat 2 teaspoons vegetable oil over medium heat.
4. Pour about ¾ cup batter into skillet, spreading batter to edges with a large spoon. Cook 3-4 minutes until golden brown in patches. Turn over and cook second side about 2 more minutes. Repeat with remaining batter, adding more oil as needed.
5. Cut pancakes into wedges and serve each person with a personal small bowl of dipping sauce.