Scallion Pancakes (Tyler Florence) |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups low-sodium soy sauce |
1 tablespoon rice vinegar |
1 tablespoon hot chili paste, such as sriracha hot chili paste |
1 tablespoon sugar |
1 teaspoon toasted sesame oil |
1 teaspoon toasted sesame seeds |
1 big slice fresh ginger, smashed |
1/2 bunch fresh cilantro, leaves and stems |
1 large egg |
3/4 cup water |
1 teaspoon toasted sesame oil |
pinch kosher salt |
1 cup all-purpose flour |
1/4 cup finely chopped fresh cilantro |
1/4 cup finely chopped scallion |
1 tablespoon toasted sesame seeds |
peanut oil, for frying |
Directions:
1. For the dipping sauce: Combine all the dipping sauce ingredients in a bowl and let it sit while you make the pancakes. Remove the ginger and cilantro before serving.
2. For the pancakes: Put the egg, water, sesame oil, and salt into a blender and blend well. Add the flour and blend until smooth, it should be the consistency of heavy cream. Stir in the cilantro, scallion, and sesame seeds. Heat a large nonstick skillet over medium high heat; add 1 teaspoon peanut oil and spread it around the pan with a paper towel. Pour in half the batter, swirling and tipping the pan to get one thin layer over the bottom of the pan. Cook until set, about 2 minutes. Flip the pancake with a spatula and cook on the other side for about 1 minute. Place the scallion pancake on a platter and make another pancake with the remaining batter. Cut the pancakes into wedges or roll them up and cut them into pieces. Serve with the dipping sauce.
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