Korean Scallion Pancakes -- Pa Jun

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/4 cup rice flour
• 2 eggs, lightly beaten
• 2 tablespoons vegetable oil
• 1/4 cup water
• 5 scallions, green parts only, cut into 3-inch lengths on the bias
• 1 medium carrot, grated
• 1 small zucchini, trimmed and grated
• 3 tablespoons gluten-free soy sauce or 3 tablespoons regular soy sauce
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 teaspoon minced fresh ginger
• 1 teaspoon red pepper flakes
• 1 teaspoon granulated sugar

Recipe

• 1 in a medium-sized bowl, whisk the flour, eggs and 1 tablespoon of the oil with the water until a smooth batter is formed. stir in the scallions, carrot, and zucchini and mix to combine. chill in the refrigerator for 30 minutes to allow the rice flour to swell.
• 2 coat the bottom of an 8-inch nonstick skillet with the remaining oil. set over medium heat. when the pan is hot, ladle in about a quarter of the batter and spread it out into a circle, tilting the pan slightly to spread it evenly. cook for about 8 minutes, or until the bottom is browned and you see holes in the pancake. with a spatula, flip the pancake and press firmly on the top to squeeze out any remaining batter that is not cooked.
• 3 cook for another 8 minutes, or until the batter is cooked thoroughly and the pancake is browned. repeat with the remaining batter.
• 4 in a small bowl, whisk together the soy sauce, water, vinegar, ginger, red pepper flakes and sugar.
• 5 cut the pancakes into small triangles and serve with the dipping sauce.