Korean Scallion Pancakes (Pa Jon)
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How to do it
Mix in a mixing bowl the following ingredients in the following ratio:
For every
1 cup flour
use
1 teaspoon salt
1.5 cups water
Mix until you have a mostly consistent (thin) batter.
Then add:
4 scallions chopped into pieces (dark green parts and all)
other vegetables (sliced very thin)
Mix a little more until veggies are evenly distributed in batter.
Heat oil (corn oil works well, sesame is ok but not as good because it seems to burn off) in a frying pan at medium heat. Pour a thin layer of batter into frying pan (make the pancake smaller than pan so you can flip it). Cook until bottom is lightly browned (edges will look translucent, maybe a tad brown, see bottom picture). Flip. Cook until bottom is lightly browned. Remove.
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Make dipping sauce by mixing these ingredients in the following ratios:
For every
.25 cups soy sauce
use
1 clove garlic (or 1 teaspoon of garlic powder)
1 teaspoon sesame seed oil
1 teaspoon vinegar
.25 teaspoons black pepper
1 teaspoon chili powder