Instructions
Sauce
Whisk ginger, soy sauce, vinegar, chili oil, and sugar in a small bowl until sugar is dissolved. Set sauce aside.
Pancakes and Assembly
1. Whisk flour, cornstarch, salt, and sugar in a large bowl.
2. Whisk club soda, soy sauce, and sesame oil in a medium bowl to combine, then pour into dry ingredients and whisk until smooth (be careful not to overmix; it's okay if there are a few small lumps).
3. Fold in scallions. Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Pour 1/4 cup batter into skillet. Cook, moving pan around on the burner for even cooking, until bottom of pancake is set and golden, about 2 minutes. Flip and cook, pressing down on pancake to create direct contact with pan, until other side is golden, about 1 minute. Continue cooking, turning often to keep scallions from burning, until golden brown and crisp and cooked through, about 5 minutes longer. Transfer pancake to a wire rack. Repeat process with remaining batter and remaining 3 Tbsp. oil 3 more times to make a total of 4 pancakes.
4. Cut each pancake into wedges if desired and serve with reserved sauce on the side for dipping.
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Ingredients
Sauce
1 1/2" piece ginger, peeled, thinly sliced 2 Tbsp. low-sodium soy sauce
2 Tbsp. unseasoned rice vinegar
1 tsp. chili oil
1 tsp. sugar
Pancakes and Assembly
1 cup all-purpose flour 1/4 cup cornstarch
1 tsp. kosher salt
1 tsp. sugar
1 c. chilled club soda
2 tsp. low-sodium soy sauce
1 tsp. toasted sesame oil
10 scallions, thinly sliced on a diagonal (about 2 cups)
4 Tbsp. vegetable oil
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