I was going to make Scallion Pancakes, but all I had were chives in the fridge and so that’s what I made. Now don’t get all weirded out by the fact that this pancake is on the savory side. If Americans can be open minded to try bacon pancakes or cupcakes; why not mix in a vegetable now and again?
Most Asian cuisines incorporate vegetables such as scallions, chives, pickled cabbage (kimchi) into savory dishes that tickle a myriad of taste buds.
I have sort of become a connoisseur of various Korean and Chinese dishes that I’ve developed a taste and craving for. Once in awhile I succumb to the Siren calls (along w/ some prodding from my siblings who love this recipe by the way) and create this unbelievably simple and mouthwatering dish.
The recipe is a basic pancake batter w/ some spices added in for a kick of flavor:
1 cup flour
1 c chopped scallions or chives (I love packing it into the batter so that every morsel is overflowing w/ green specks.)
water – enough to bring batter to pancake consistency
1 tbsp red chili powder
1 tbsp paprika
1 tbsp garlic powder
a pinch of salt
Optional: Add 1 egg.
黛安娜 다이아나 ഡയാന