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Continue shoppingKorean Style Bok Choy & Scallion Pancake 💚
Rated 5.0 stars by 1 users
Category
Scallion Pancake
Cuisine
Korean
Author:
Joni Marie Newman
Servings
6 pancakes and 2/3 dipping sauce
This plant-based spin on a Korean Classic adds a little bok choy to the batter for extra veggie goodness.
Ingredients
- For the Ceviche:
- 2 cups all-purpose flour
- 1/4 cup plus 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1/2 teaspoon turmeric, optional, for color
- 3 tablespoons sesame oil
- 2 cups water
- Vegetable oil for frying
- For the Dipping sauce:
- 1/4 cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons agave, maple syrup, or other liquid sweetener, such as brown rice or date syrup
- 1 tablespoon sriracha
- 1 teaspoon sesame seeds
- 1/2 teaspoon red chile flakes
Directions
- Add the flour, cornstarch, baking powder, salt, and turmeric to a mixing bowl and whisk to combine.
- Add water and sesame oil and gently stir to combine, taking care not to overmix.
- Chop the green onions and bok choy into bite-sized pieces. Add to the batter and gently fold to combine.
- Heat about two tablespoons of oil in a skillet over medium-high heat.
- Ladle in about one cup of batter and cook just like any pancake. (About 1 minute per side, or until edges begin to brown and lift, and bubbles are finished popping. Flip and repeat.)
- Repeat with the remaining batter.
- To make the dipping sauce, simply whisk all ingredients together in a small bowl.
- Plate and serve while still warm.
- Enjoy!
