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Mix the flour, water, scallions, Sri Lanka, and salt. You will have a thin batter that is the consistency of light cream. If it's too thick (which can happen if your scallions don't have a lot of moisture, add a splash or two of water and gently mix.
In a cast iron pan or non-stick skillet heat 1 tablespoon of oil over medium high heat. Dribble batter into the pan in a haphazard way, leaving gaps. It's a similar idea to pancake art. Once the dribbles you've made have cooked for about a minute, add more batter to fill any gaps, and reduce the heat to medium low.
Once the pancake is crisp (about 4-5 minutes), flip and cook the other side for 3-4, or until crisp as well. Transfer to a wire rack over paper towels. Add 1/2-1 tablespoon of oil (depending on what is left in the pan), bring the heat back up to medium-high, and cook the next one. The oil is a key to both the texture and flavor so don't hold back.
Serve with shoyu mixed with chili oil for dipping. To lower the salt level and amplify the flavor a bit, add a bit of savory black vinegar and/or some fresh ginger.
* you can also use sourdough starter discard for this recipe. Simply combine 1 1/2 cups starter with 1/2 cup water and a small pinch of baking soda to neutralize the acid. The final texture will be a bit softer as the starter breaks down the gluten in the flour.
When the second side is halfway cooked, try cracking an egg on top and adding a bit of the dipping sauce. scramble it and fold the pancake in half once the egg has set a bit for a tasty breakfast dish.
Food images and recipe © Christian Leue.
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