Savory Spring Onion Pancakes: Quick, Crispy, and Irresistible
Delicious Spring Onion Pancakes bring comfort with their crispy texture and savory flavor, perfect as an appetizer or snack.
Equipment
- Mixing bowl
- Non-stick pan
Ingredients
For the Batter
- 1 cup All-Purpose Flour substitute with gluten-free flour for gluten-free version
- 1 cup Water
- 4 pieces Spring Onions sliced
For the Spice
- 1 tablespoon Gochugaru (Korean chili flakes) for a hint of heat
For the Dipping Sauce
- 2 tablespoons Soy Sauce substitute with tamari for a gluten-free option
- 1 tablespoon Vinegar or lime/lemon juice for a twist
Instructions
How to Make Spring Onion Pancakes
- Prepare the Batter: In a mixing bowl, whisk together all-purpose flour and water until smooth and free of lumps.
- Add Onions: Gently fold in the sliced spring onions along with the gochugaru.
- Heat Oil: Warm a non-stick pan over medium heat and coat with oil to achieve a crispy crust.
- Cook Pancakes: Pour a portion of the batter into the hot pan, cooking until edges are golden brown.
- Make Dipping Sauce: Combine soy sauce and vinegar for a delicious dipping sauce.
- Serve Warm: Cut the pancakes into wedges and serve them warm with the dipping sauce.
Notes
Optional: Garnish with sesame seeds or fresh herbs for an extra touch.