Tuesday, September 23, 2008

Korean Scallion Pancake

4 Servings
6 scallions chopped 1 1/2"
1/2 thinly sliced onions
2 cups unbleached all purpose organic flour
1 cup filtered water
1 teaspoon sea salt
1 teaspoon pepper
2 teaspoon garlic powder
1 egg
canola oil

Mix the flour, egg, salt, pepper, garlic powder and water. Add the scallions, onions and mix it well. Heat skillet to medium heat. Add canola oil. Fry the pancake on each side for 4 minutes or until golden brown.

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