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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1/2 cup low-sodium soy sauce |
1/2 cup rice vinegar |
1 3-inch piece fresh ginger, peeled and grated |
1/2 teaspoon crushed red pepper |
1/2 teaspoon sugar |
2 large eggs |
2 teaspoons sesame oil |
1/2 teaspoon salt |
2 cups all-purpose flour |
2 tablespoons plus 2 tsp. vegetable oil |
1 cup thinly sliced scallions |
Directions:
1. Make sauce: Combine all ingredients in a small bowl. Cover and chill.
2. Make pancakes: Preheat oven to 200ºF. In a bowl, beat eggs with 1 1/2 cups water, sesame oil and salt. Whisk in flour until mixture forms a smooth batter. Let stand 20 to 30 minutes.
3. Warm 2 tsp. vegetable oil in a skillet over medium-high heat. Pour in 1/2 cup batter; swirl to form a pancake. Sprinkle with 1/4 cup scallions. Cook until set on bottom, 2 to 3 minutes. Flip; cook other side for about 1 minute. Keep warm in oven.
4. Repeat with remaining batter and scallions, adding more oil to skillet as necessary. Serve with sauce.
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