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KOREAN PANCAKES WITH SPICY DIPPING SAUCE
Total Time: 30 mins
Hands-on Time: 10 mins
Makes: 2 pancakes servings
INGREDIENTS:
1/2 teaspoon Frontier Crushed Red Chili Peppers
1 teaspoon Frontier Organic Onion Flake
1/2 teaspoon Frontier Coarse Sea Salt
1/3 cup soy sauce
2 tablespoons sugar
2 tablespoons rice vinegar
2 tablespoons water
tablespoon sesame oil
2 cloves garlic, pressed
1 cup flour
2 tablespoons cornstarch
1/4 teaspoon sugar
8 ounces cold sparkling water (seltzer)
1 egg, slightly beaten
6 scallions, cut into 1-inch pieces (about 2 cups), divided
2 small carrots, cut into matchsticks (about 1 cup), divided
4 tablespoons vegetable oil, divided
DIRECTIONS:
1. In a small saucepan over medium heat, combine soy sauce, sugar, vinegar, water, sesame oil, garlic and red chili pepper. in a small saucepan. Bring to a simmer, stir well, turn off the heat, and set pan aside to cool.
2. In a large bowl, combine flour, cornstarch, onion powder, sugar and salt. Whisk until well combined. Add sparkling water and egg, gently stirring until well combined. Fold in 1 cup scallions and ½ cup carrots.
3. In a 12-inch skillet over medium heat, place 3 tablespoons vegetable oil. Once hot and simmering, place half of the pancake batter into the pan. Use a spatula to spread the pancake out in a circle toward the edges of the pan. Cook for 2 to 3 minutes, until golden brown.
4. Scatter 1/2 cup scallions and 1/4 cup carrots onto the raw side of the pancake. Flip and cook for another 2 to 3 minutes until golden brown. Remove from pan and place on a paper-towel lined plate to drain. Pour the remaining tablespoon of oil into the pan and repeat the cooking process with the rest of the pancake batter and vegetables.
This recipe was borrowed from the Frontier CO-OP website. For lots more recipes using Frontier projects, like Frontier CO-OP on Facebook!
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