Korean Scallion Pancake

Step 1

In a large bowl, whisk together 1 cup flour, 1 cup water, 1 egg, and 1/2 tsp salt until smooth. The batter should be thin and pourable.

Step 2

Trim and cut 8 scallions into 2-inch pieces, then add them to the batter and stir to coat.

Step 3

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering.

Step 4

Pour the batter into the skillet, spreading it into an even circle. Cook until the bottom is golden and crispy, about 4-5 minutes.

Step 5

Flip the pancake carefully, add the remaining 1 tbsp oil around the edges, and cook until the other side is golden and the pancake is cooked through, about 3-4 minutes.

Step 6

Meanwhile, mix 2 tbsp soy sauce and 1 tbsp rice vinegar in a small bowl for dipping.

Step 7

Slide the pancake onto a plate, cut into wedges, and serve hot with the dipping sauce.