Scallion Pancakes

Scallion Pancakes

Adapted from Cook’s Illustrated

• 10 scallions, halved lengthwise and cut into 2-inch lengths

• 1 cup flour

• 1/4 cup potato starch (or substitute cornstarch)

• 1 tsp. sugar

• 1 tsp. baking powder

• 1/4 tsp. baking soda

• 1/4 tsp. black pepper

• 1/4 tsp. salt

• 1 cup ice water

• 2 cloves garlic, minced

• 4 to 6 tbs. vegetable oil, divided

In a medium bowl, combine flour, potato starch, sugar, baking powder, baking soda, pepper, and salt, stirring until evenly mixed. Whisk in the ice water and garlic until the batter is smooth. Fold in the scallion pieces and set aside.

Heat 2 tablespoons of oil in a 10-inch skillet over medium-high heat until just smoking. Scrape half of the batter into the center of the skillet and smooth into an even thickness, covering the entire skillet. Cook until the bottom of the pancake is golden brown (about 3 to 5 minutes), then flip over and cook for another 2 to 4 minutes, adding more oil, if necessary, until the pancake is crisp and golden brown. Repeat with remaining oil and batter. Slice the pancake into wedges and serve with your favorite dipping sauce!

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