Scallion Pancakes

I've done posts on zucchini pancakes and kimchee pancakes and now I'm writing a post on scallion pancakes. They're just as easy, fast, and yummy.

1 bunch of scallions
1/2 cup flour
1/4 cup water
1 large egg
1/2 teaspoon salt
1 teaspoon canola oil

+ 1 tablespoon soy sauce, 1/4 teaspoon sesame oil, sprinkle of sesame seeds, sprinkle of Korean hot pepper flakes

Roughly chop the scallions into 2" pieces. You could cut the scallions up smaller but I actually prefer the giant pieces. Then mix all of the batter ingredients together - the consistency should be like runny pancake batter.
Heat a large frying pan over medium heat, add 1 teaspoon of canola oil (or any neutral tasting oil), and then pour in the batter. Use a spoon to spread the batter around and make sure that the scallions are well distributed. After about three minutes, flip the pancake to let the other side get a chance to cook. The pancake is finished when it's golden and toasted on each side.
Serve with the soy sauce mixture (ingredients above) as an appetizer or snack.


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