Korean Green Onion Pancakes
Makes about 4 pancakes
2 large eggs
½ cup rice flour
Pinch of kosher salt
½ cup assorted vegetables (thinly sliced green onions, grated carrots, etc)
½ cup ice water
¼ cup vegetable or canola oil (unflavored)
In a medium bowl, whisk eggs. Add rice flour and salt and stir well until combined. Add vegetables and stir to combine.
Heat oil in medium sized sauté pan over medium-high heat.
Add ice water to rice flour/vegetable mixture and stir well until you have a thin batter. Pour ¼ of the batter into the sauté pan. Cook for two minutes then flip and cook for an additional 1 – 2 minutes until set. Continue this process until the batter is gone. Stir before pouring out each pancake.
Serve immediately with dipping sauce.
¼ cup hoisin
1 tbsp soy sauce
1 tbsp rice wine vinegar
2 tbsp rice wine
1 tbsp grated ginger
½ tsp Sriracha sauce
Combine all ingredients. Taste and adjust to your preference.