Wednesday, April 8 - Online Class Korean Scallion Pancakes With Veggies












Grocery List:

Ingredients for Pancakes:

  • All-purpose flour

  • Rice flour (Can be found at The Oriental Market in Norwalk - a small store with few people)

  • Cornstarch

  • Baking powder

  • Salt

  • 2 eggs

  • 6 cups of veggies such as broccoli, carrots zucchini, sweet peppers, kale etc...

  • 4 scallions

  • Cooking oil spray

  • Soy sauce

  • 1 Rice vinegar

  • 1 Fresh ginger

  • 1 Fresh garlic

  • 1 A pinch of sugar

Equipment needed:

  • A copy of the scallion pancakes recipe, copied and pasted into the text in the font and size easiest for your child to read and follow. Recipe in next sequence

  • A small bowl for the dipping sauce

  • A large mixing bowl

  • A large spoon or spatula

  • A grater (parental discretion)

  • A cutting board

  • A knife (parental discretion)

  • Electric griddle or stovetop griddle

  • Cooking oil spray

  • Measuring cups and spoons

  • A paper towel-lined plate for the cooked pancakes

  • A table set with plates, forks (or chopsticks) and napkins for each family member

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Scallion Pancake Recipe


Ingredients for Pancakes:

  • 1 cup all-purpose wheat flour

  • 1/2 cup rice flour


  • 1/2 cup cornstarch

  • 1 teaspoon of salt, more if needed

  • 1 teaspoon baking powder

  • 1 1/2 cup water

  • 2 eggs

  • 6 cups of chopped or grated veggies such as broccoli, carrots, zucchini, sweet peppers, kale etc...

  • 4 scallions, cut into small slices

  • Cooking oil spray

Ingredients for pancake dipping sauce:

  • 1/4 cup soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon finely chopped ginger

  • 1 teaspoon finely chopped garlic

  • 1 large pinch of sugar

Directions:

  • Combine all the ingredients together for the pancake dipping sauce and set aside.

  • Combine the flour, rice flour, cornstarch, salt, baking powder, water and egg in a bowl and mix together with a whisk.

  • Set the pancake batter aside and cut up and or grate the veggies.

  • Fold the veggies into the batter.

  • Heat the griddle to high..

  • Lightly spray the griddle with cooking oil spray.

  • Scoop 1/4 cup portions of batter onto the griddle. Fit as many pancakes as possible without allowing them to touch. Flatten and fry until dark and golden brown on the bottom, about 2 to 3 minutes.

  • Turn the pancakes over and cook for 2 to 3 more minutes.

  • Transfer to a paper-towel lined plate. Continue with remaining batter.

  • Serve with dipping sauce.

Leftover pancakes freeze well. Leftover dipping sauce gets better with time.






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