Part Korean pancake, part crepe; easy and versatile. For heartier appetites, fill the pancake with shredded, cooked chicken, pork, beef or seafood (or other vegetables, for that matter) or add some cooked protein to the batter. (Fish or seafood in small enough pieces could be added raw just before cooking; the pancake's cooking time allows for these items to be cooked through.)
Use older scallions with thick bulbs for this recipe; they have a more distinct oniony flavor.
With its crisped brown edges, the pancake is flavorful enough on its own. But feel free to serve it with Sriracha or a soy sauce-based dipping sauce of your choice.
Make Ahead: The batter needs 30 minutes' resting time in the refrigerator. It can be prepped and refrigerated (with the vegetables in it) a day in advance. The finished pancakes can be refrigerated and reheated easily in a microwave in 20 seconds. They also freeze well.
Yield: Makes 2 cups batter, enough for two 10-inch pancakes
- 1 tablespoon unsalted butter
- 1 tablespoon canola oil
- 3 ounces shiitake mushroom caps, cut into thin slices (1 1/2 cups)
- 1 bunch scallions, white and light-green parts, cut in half lengthwise then cut into 1-inch pieces; green parts chopped (1 1/2 cups total)
- 1/4 teaspoon kosher salt, plus 1/2 teaspoon
- 1 large egg, lightly beaten
- 1 teaspoon toasted sesame oil
- 1 tablespoon Sriracha (hot chili sauce)
- 1 large clove garlic, minced
- 1 tablespoon chopped cilantro stems
- 1 teaspoon peeled fresh ginger root, finely minced
- 1/2 cup flour
- 3/4 cup low-fat milk
Heat the butter and canola oil in a large saute pan over medium-high heat, until bubbling. Add the mushrooms and cook until lightly browned, about 1 minute, stirring. Add the scallions and 1/4 teaspoon of the salt; cook for 1 minute, just to wilt the scallions slightly. Transfer the vegetables to a small bowl to cool completely.
Combine the egg, sesame oil, Sriracha, garlic, cilantro stems, ginger and the remaining 1/2 teaspoon of salt. Whisk in the flour and milk to form a smooth batter. Stir in the cooled vegetables. Cover and refrigerate for 30 minutes.
To make the pancakes, preheat the oven to 200 degrees. Have a baking sheet at hand.
Heat a large nonstick skillet over medium-high heat for a minute or two; a droplet of water should sizzle and quickly dissipate when it hits the pan. Use nonstick cooking oil spray to lightly grease the skillet.
Use a flexible spatula to spread half the batter (about 1 cup) evenly in the skillet. Cook undisturbed for 2 to 3 minutes until well browned on the bottom; the pancake should release easily with a few brisk shakes of the skillet. The top of the pancake should be set.
Flip the pancake over and cook for 2 to 3 minutes until it is deep golden brown. Use the spatula to fold over the pancake (in half) and transfer it to the baking sheet; place in the warm oven while you cook the remaining pancake in the same manner.
To serve, cut each folded pancake into thirds. Serve warm.
From the Process columnist David Hagedorn.
Tested by David Hagedorn.
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