Green onion pancakes

By Vanessa Gianfrancesco
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SERVES
4

Ingredients

  • 1 cup (240 milliliters) flour
  • 2 tablespoons (30 milliliters) cornstarch
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1 garlic clove, grated
  • 1 red chili, thinly sliced
  • 1 egg, lightly beaten
  • 1 cup (240 milliliters) cold sparkling water
  • 8 scallions, trimmed, cut in half lengthwise, and then in half widthwise
  • 1 carrot, grated
  • Vegetable oil, for cooking

Dipping sauce:

  • 3 tablespoons (45 milliliters) soy sauce
  • 1 tablespoon (15 milliliters) sesame oil
  • 1 tablespoon (15 milliliters) rice vinegar
  • 1 teaspoon (5 milliliters) honey
  • 1 teaspoon (5 milliliters) toasted sesame seeds
  • 1 garlic clove, grated

Directions

  1. In a bowl, mix together flour, cornstarch, salt, garlic, and red chili. Add the egg and mix in. Slowly add the sparkling water and mix in.
  2. Add vegetable oil to a pan. Lay the scallions in the pan. Sprinkle carrot over top. Pour batter over top. Cook two minutes. Flip and cook another two minutes. Remove to a plate. Cut into wedges.

Dipping sauce:

  1. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar honey, sesame seeds, and garlic.
  2. Serve green onion pancakes warm with the dipping sauce on the side.

 

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