Scallion Pancakes With Chili-Ginger Dipping Sauce

Ingredients

• •1 piece ginger
• •2 Tbsp low-sodium soy sauce
• •2 Tbsp unseasoned rice vinegar
• •1 tsp chili oil
• •1 tsp sugar
• •1 cup all-purpose flour
• •¼ cup cornstarch
• •1 tsp kosher salt
• •1 tsp sugar
• •1 cup chilled club soda
• •2 tsp low-sodium soy sauce
• •1 tsp toasted sesame oil
• •10 whole scallions
• •4 Tbsp vegetable oil

Cooking Instructions

1. 1.

   Whisk ginger, soy sauce, vinegar, chili oil, and sugar in a small bowl until sugar is dissolved. Set sauce aside.

   3 min

2. 2.

   Whisk flour, cornstarch, salt, and sugar in a large bowl. 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). Fold in scallions.

   5 min

3. 3.

   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.

   32 min

4. 4.

   Cut each pancake into wedges if desired and serve with reserved sauce on the side for dipping.

   2 min