Korean Scallion Pancake

This one is from the 2013 Summer Open House.

Part of our series on Side Dishes

Korean Scallion Pancake


Yield: 1 large pancake


  • 4 teaspoons grapeseed oil, plus extra for the pan

  • 4 green onions, minced

  • 1 teaspoon soy sauce

  • 1 1/4 cup all-purpose flour

  • 1/2 cup rice flour

  • 1 egg, lightly beaten

  • 3/4 cups cold unflavored seltzer water


  1. Heat 2 teaspoons of the oil a 12” skillet over medium heat. Add the green onion and sauté for 3-4 minutes or until the green onion is soft and slightly browned. Add the soy sauce, remove from the heat and stir.

  2. In a large bowl, gently mix flours, eggs, seltzer, and remaining oil until smooth. Let rest a few minutes and then stir in the cooled green onion.

  3. Place the skillet back on the heat and and add about 2 tablespoons of oil.

  4. When pan is hot, add batter and spread out so it's no more than a half-inch thick. Turn heat down to medium-low.

  5. Cook about 4 minutes, flipping when pancake no longer resists, then cook about 4 minutes on the other side. Pancake should be crispy and brown, with no liquid inside.

  6. Cut the pancake into wedges and serve with dipping sauce or toppings.


Shared with Honest Eats Farm by: Chef Rebecca Wauldron