The Washington Post

Ramp Pancakes

Ramp Pancakes 4.000

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Apr 19, 2022

Inspired by the Chinese scallion pancake, this simplified recipe features ramps to create a subtle and deeply flavorful pancake, complemented by a sauce rich with black vinegar and more ramps. If you have access to garlic scapes, try substituting them for the remaining scallions in this variation.

Total time: 35 mins

Make Ahead: The sauce needs to be made at least 20 minutes before serving the pancakes.

Where to Buy: Chinkiang (black) vinegar is available at Asian markets and online.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 4 pancakes

  • For the sauce
  • One (1/2-inch) piece fresh ginger, peeled and finely grated
  • 3 tablespoons soy sauce
  • 2 tablespoons minced ramps (may substitute with 2 thin scallions)
  • 2 tablespoons Chinkiang (black) vinegar
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon toasted sesame oil
  • For the pancakes
  • 1 cup (125 grams) all-purpose flour
  • 1/4 cup (15 grams) cornstarch
  • 3/4 teaspoon fine salt, or more to taste
  • 1 teaspoon granulated sugar
  • 1 cup (240 milliliters) chilled club soda or seltzer
  • 2 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 cup (4 3/4 ounces/136 grams) ramps, cut into 1/4-inch-thick diagonal pieces (may substitute 4 to 6 scallions)
  • 1 cup (4 3/4 ounces/136 grams) garlic scapes or scallions, cut into 1/4-inch-thick diagonal pieces
  • 1/2 cup (120 milliliters) vegetable or another neutral oil, divided, plus more as needed


Make the sauce: In a small bowl, whisk together the ginger, soy sauce, ramps, black vinegar, rice vinegar, sugar and oil until combined. Set aside for at least 20 minutes before serving; you should have about 1/2 cup.

Make the pancakes: In a medium bowl, whisk together the flour, cornstarch, salt and sugar until combined. In a separate bowl, whisk together the club soda, soy sauce and sesame oil until just combined. Add the wet ingredients to the dry, whisking until smooth. Taste a drop of the batter and season with additional salt, if desired. Fold in the ramps and garlic scapes or scallions.

Using a 10-inch nonstick or well-seasoned cast-iron skillet over medium-high heat, heat 1/4 cup of the oil until it ripples but doesn't smoke. Ladle a quarter (about 1/2 cup/120 milliliters) of the batter into the center of the pan, using the back of the ladle to distribute the batter as evenly as possible; it will largely stay in the pan’s center, but you want to spread it to be thinner. The pancake should be about 4 inches wide.

Cook the pancake until it starts to brown, 2 to 3 minutes. Using a thin spatula, flip the pancake and cook until golden brown, another 2 to 3, adding more oil as needed.

Transfer the pancake to a cutting board and repeat with the remaining oil and pancake batter. (If waiting to serve until all the pancakes are cooked, lightly tent with foil to keep warm.) Slice each pancake into quarters, transfer to a plate and serve with the sauce on the side for dipping.

Recipe Source

From food writer Hannah Selinger.

Tested by Olga Massov.

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Nutritional Facts

Calories per serving (1 pancake with about 1 tablespoon sauce, using scallions): 435

% Daily Values*

Total Fat: 31g 48%

Saturated Fat: 3g 15%

Cholesterol: 0mg 0%

Sodium: 1363mg 57%

Total Carbohydrates: 35g 12%

Dietary Fiber: 3g 12%

Sugar: 4g

Protein: 6g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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