Korean Home-Style Scallion Pancakes
Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.
1 cup flour
4 scallions, root ends trimmed, cut into 2-inch lengths
1 tsp. salt
1-1/2 cups cold water
2 oz. sweet red or green pepper, in 2-inch julienned strips
corn oil for frying
2 Tbsp. soy sauce
1 tsp. Bailey Farms Red Habanero Hot Sauce
1/4 tsp. sesame oil
1 tsp. thinly sliced scallions
1/2 tsp. toasted sesame seeds
To make and prepare the pancakes:
In a large mixing bowl, combine the flour, salt and water, then add the scallions and peppers. Mix thoroughly but gently.
Heat an 8-inch skillet over medium-high heat. Pour in a little oil and reduce the heat to medium. Add half the batter mixture, which should make a pancake about 1/4-inch thick. Fry for 3-4 minutes, then flip the pancake and fry for another 3-4 minutes. Remove the pancake and keep warm. Heat a little more oil in the skillet and add the remaining batter. Fry on both sides and remove from the skillet.
Slip the pancakes onto a cutting board and cut each into 3-inch pieces. Quickly reassemble the pieces in their original pancake shapes or present uncut pancakes which are then divided at the table.
Serve warm with traditional dipping sauce.
To prepare the dipping sauce:
Combine all the ingredients in a small bowl and serve at the table with the pancakes. Makes about 3 tablespoons.
Recipe adapted from one found at Veganfood.