Pan-Seared Korean Scallion Pancakes with Dipping Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisped on the outside and tender inside, these savory Korean scallion pancakes are perfect for sharing with a tangy soy-vinegar dipping sauce. This Korean-inspired snack recipe (vegetarian), ready in about 20 minutes, layers all-purpose flour, cold water, eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Korean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 3/4 cup cold water, 1 large egg, and 1/2 tsp salt until smooth. Fold in 4 thinly sliced scallions.
  2. Step 2: Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Pour half of the batter into the pan, spreading evenly into a 7-inch circle. Cook for 3-4 minutes until the edges are set and golden brown.
  3. Step 3: Flip the pancake carefully and cook for another 3 minutes until the other side is golden and crispy. Remove and keep warm. Repeat with the remaining batter and 2 tbsp vegetable oil.
  4. Step 4: For the dipping sauce, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp sesame seeds, and 1/4 tsp red pepper flakes.
  5. Step 5: Cut pancakes into wedges and serve warm with the dipping sauce.

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