Korean Pancakes

For the pancakes: Begin by adding all of the ingredients except the oil, green onions, and shallots into a mixing bowl. Mix really well until you have a light pancake batter. The goal is to not have a thick batter, almost like a crepe batter, if you have ever made those.

Fold in the green onions and shallots, mixing along the way, then let the batter sit, at room temperature, for about ten minutes.

During this time, make the sauce. Combine all of your sauce ingredients, mix well, and set aside.

When you are ready to cook the pancakes, heat a large skillet on medium heat. Add enough oil to coat the bottom of the pan.

Ladle on the pancake batter, enough to almost fill the pan. Let these cook for about 4-5 minutes on each side. When the pancake is cooked on the bottom side, much like you would check for a classic, American pancake, flip, and cook on the other side for the additional amount of time.

When the pancake is cooked, remove it from the pan and place on a paper towel lined plate.

Repeat with the remaining batter, until the pancakes are cooked.

When you are ready to serve, slice the pancakes into quarters, stacking them nicely on a plate, and serve with the dipping sauce.

The result is a pancake that is out of this world in flavor. Texturally, the pancake is loaded with green onions, but oddly enough, not over powering. And the pancake itself is a bit crisp, yet spongy. When dipping it into the sauce, the bite is just balanced with a great soy and vinegar spice.