I mentioned I had some green onion leftover from my trip to a Korean grocery store and here you see what has become of it. I added a beautifully green jalapeno (minus the seeds) to bulk the pancakes out a bit and add some spice. All that’s missing now is some dipping sauce. Serve on it’s own or as part of a Korean meal with rice and kim chi.

Ingredients for 4-5 small green onion and chili pancake
One large green onion or three spring onions washed and chopped
1 fresh jalapeno pepper, deseeded and chopped finely
1 cup flour
1 1/2 cup water
dash soy sauce (or fish sauce)
salt
1 egg
olive oil for frying

Dipping sauce
3 tbs soy sauce
1 tbs rice vinegar
1 tsp sugar
1/2 tsp sesame oil or toasted sesame seeds
1/2 garlic clove minced
sliced red chili (optional)

1. Add all the ingredients together and whisk until blended. Don’t over blend. This is a runny pancake as you want it to be thin and crispy.
2. Heat up a tbsp of olive oil in a frying pan and ladle in the batter. Spread it around with a spatula to form a thin, even layer. Flip over when one side golden and crispy and cook the other side. Serve with dipping sauce or on it’s own.
There are many variations to these pancakes. An assortment of shredded veggies is delicious and if you are not vegetarian, shrimp or chicken can be added.