A yummy side to your favorite Asian dish with a little heat and a lot of great flavor.

Ingredients

Directions

In a medium bowl, whisk together the flour spices, and water. Mix in scallions and set aside for 10 min. Heat 1 Tbsp. butter or oil in an 8-inch cast iron skillet over medium heat. Once heated, add in enough batter to cover most of the bottom of the pan. Cook the pancake until the edges begin to brown and are solid enough to flip. Once both sides are golden brown, repeat process over with remaining batter, adding a Tbsp. of butter or oil back into the pan each time. Finish with more scallions, if using.

Serving Suggestions

Serve with Grilled Mongolian Beef, 7 Spice (Shichimi Togarashi) Kung Pao Chicken, or alongside your favorite Asian dish.

Yields

About 6 pancakes

Thanks To

Abbey Cochran, Savory Spice—South End/Charlotte, NC

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Savory Spice Shop Ingredients
Ghost Pepper Salt 1 oz bag $3.45
Sea Salt, Mayan 2 oz bag $2.35
Chile, Aleppo, Crushed 1 oz bag $2.85
Charnushka 4 floz bottle $3.80

Nutrition

Dairy-Free
Nut-Free
Paleo-Friendly
Sugar-Free
Sweetener-Free
Vegan
Vegetarian

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