This is one of my all-time favorites – a very simplified version of the amazing Korean scallion pancakes a friend used to make for us.

  • 1 bunch scallions
  • 1 t salt
  • 1 cup flour
  • 4 eggs
  • ½ cup vegetable oil
  • 1 cup water
  • red wine vinegar
  • soy sauce
  • lemon juice

            Remove the scallion roots and dice the whole bunch (use all the green, right up to the tips!).  In a large mixing bowl, combine the flour and salt. In a smaller bowl, combine the eggs, oil, and water, mixed thoroughly. Add the wet mixture to the flour mixture, and mix well, until there are little to no lumps. Stir in chopped scallions. Generously oil the surface of a large skillet or griddle, and heat until water flicked onto it pops and fizzles. Pour the batter on, about 1 cup per pancake, spreading the mixture out with your spatula to achieve a nice thin pancake. Fry until golden brown on each side.

Serve with a sauce made from ½ soy sauce, ¼ lemon juice, and ¼ red wine vinegar.