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


YIELD
About 6 pancakes

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.

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

NUTRITION
Dairy-Free
Nut-Free
Sweetener-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

86
Out of Stock
25
1/2 Cup Jar  
Net 2.20oz
$4.40

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