Korean Scallion Pancakes with Ginger Soy Dipping Sauce

Step 1

In a small bowl, whisk all sauce ingredients together, and set aside.

Step 2

In a large bowl, whisk together dry ingredients: flour, cornstarch, salt, and sugar.

Step 3

In a medium bowl, whisk together wet ingredients: sparkling water, soy sauce, and sesame oil.

Step 4

Add wet ingredients to dry ingredients and whisk lightly just to combine (do not overmix!).

Step 5

Gently stir in scallions, chives, and cooked chopped shrimp until just combined.

Step 6

Let the batter rest for 5-10 minutes while warming the pan

Step 7

Prepare a large non-stick skillet or non-stick griddle by heating 1 tablespoon of oil over medium heat. Oil should be shimmering.

Step 8

Make pancakes by pouring about 1/4 cup of batter into the pan or onto the griddle, per pancake. Do not crowd, and the pancakes should not be touching. Make in batches if needed.

Step 9

Cook for about 2-3 minutes, or until pancake is lightly golden and set. Flip and cook on the other side for additional 2 minutes until set. Flip a few times to make sure scallions don't burn. The pancakes will cook for about 7-8 minutes total. Occasionally, press down on the pancakes to ensure even cooking.

Step 10

Repeat with additional oil and batter if using a skillet.

Step 11

Transfer cooked pancakes to a plate or wire rack to cool slightly. Cut into wedges and serve with the Ginger Soy Dipping Sauce