Makes: 6 to 8 servings
Time: About 45 minutes
These addictive savory cakes are more substantial than scallion pancakes, with the vegetables front and center and just enough batter to bind them together. To make sure they’re crisp on the outside and tender and chewy on the inside, you should use half rice flour. You can get away with only all-purpose flour if necessary, but it won’t give you that marvelous chewiness. Serve the pancakes hot or room temperature with a dipping sauce made of soy sauce and rice vinegar.
Other vegetables are also wonderful here, either in place of or in addition to the carrots and zucchini: Corn kernels, shredded cabbage, and radish (daikon in particular) are especially nice; use up to 2 cups prepared vegetables in total.
1. Mix the flours, eggs, and oil with 1½ cups water in a large bowl until a smooth batter forms. Let it rest while you prepare the vegetables. When you’re ready to cook, stir the scallions, chives, carrots, and squash into the batter.
2. Heat a large nonstick skillet over medium heat and coat the bottom with oil. When hot, ladle in a quarter of the batter and spread it out evenly into a circle. Continue to cook until the bottom is browned, about 5 minutes, then flip and cook for another 5 minutes. If the edges seem to be browning and crisping up before the center is fully cooked through, use a metal spatula to press the center flat. Repeat with the remaining batter.
3. As the pancakes finish, remove them and, if necessary, drain on paper towels. Cut into small triangles and serve with a soy sauce dipping sauce, such as the one from Scallion Pancakes.
KIMCHI PANCAKES Spicy and incredible. Add about 1 cup chopped drained kimchi to the batter.
KOREAN SEAFOOD AND VEGETABLE PANCAKES Add about 1 cup chopped raw shrimp, squid, or scallops to the batter.