Savory pancakes are a Korean staple: a standard batter layered with anything from seafood to assorted vegetables. Easy and hearty, this savory appetizer is hard to ignore.
5 Tbsp. all-purpose flour
3 Tbsp. arrowroot or cornstarch
½ tsp. salt
1 large egg
¼ cup cold water
3 scallions, cut into 3-inch lengths
3 asparagus spears, cut into 3-inch lengths
1 Tbsp. sesame oil
In a medium mixing bowl, mix together the flour, arrowroot or cornstarch, and salt. Add egg and cold water and mix until the batter is smooth. Toss in the scallions and asparagus, and fold gently until evenly combined.
In an 8-inch skillet, heat the sesame oil over medium-high until the oil starts to shimmer. Reduce heat to medium and add all of the batter at once. After the batter sets up and the edges start to brown, flip to cook the other side. When the pancake is cooked through, remove from the skillet and onto a cutting board. Cut into wedges and serve with dipping sauce.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.