scallion and shrimp pancakes

by Heguiberto on October 31, 2011

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I was in a pancake mood the other day. For breakfast we dined on delicious buttermilk pancakes with syrup and the works. And come dinner-time, it was all about savory pancakes for a Korean inspired meal.

scallion and shrimp pancakes

scallion and shrimp pancakes

Steven and I were chatting about the remarkable two-kinds-of-pancakes-in-one-day while I flipped these scallion and shrimp beauties for the last time before serving. It is so fun to make pancakes, don’t you think? What a great evening! I find cooking pancakes very relaxing. Plus it never hurts that they taste wonderfully fresh and good. I adapted the recipe from my new darling cookbook, The Kimchi Chronicles. See this link, and that one for more great ideas from the book.

Actually I’ve made scallion pancakes before using a Vietnamese recipe. The original version of this one calls for oysters, which I omitted in place of shrimp.

scallion and shrimp pancakes

2 cups unbleached flour
¼ cup rice flour
2 tsp coarse salt
2¼ cups cold water
1 cup scallions, roughly chopped
8 shrimp, peeled, veins removed, cut into bit size pieces
Canola oil

Place flours and salt in a bowl and whisk to combine. Add water and whisk again until smooth and lumps dissolve. Fold in scallion and shrimp.

Place a couple of non stick pans over hot burners. Add ½ tbsp of oil to each, bring temperature to medium high. Swirl pans to coat. Add one ladle of batter to each pan, making sure scallion and shrimp are distributed evenly. Cook for about 6 minutes, flipping half way through. Pancakes will caramelize a bit on surface. Serve it as it or with a soy pepper based dipping sauce, or perhaps a Vietnamese dipping sauce.

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{ 6 comments… read them below or add one }

Su October 31, 2011 at 3:45 am

I Totatlly agree with you as for the pancakes making. I also love making them… but most of all, eating them.
I find this recipe very interesting since its a savoury version of our beloved pancakes and it doesn’t contain eggs…
I will try it for sure.
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Heavenly Housewife October 31, 2011 at 4:17 am

I’ve always wanted to try scallion pancakes, they look awesome!
*kisses* HH
Heavenly Housewife recently posted..An American in Paris: City Bakery’s Pretzel Croissant CopycatMy Profile

Devaki @ weavethousandflavors October 31, 2011 at 8:05 am

Oh yess….. savory pancakes rock! And yours are delectable with scallions and shrimp – what’s not to love??
Must fix these soon 🙂
chow! Devaki @ weavethousandflavors
Devaki @ weavethousandflavors recently posted..‘I Like Bugs’ Spidery Cupcakes for HalloweenMy Profile

Faith October 31, 2011 at 12:08 pm

You, my dear, have read my mind! I’ve been dying for pancakes…so much, actually, that I was thinking about having breakfast for dinner tonight! I wish I had scallion and shrimp on hand because I would absolutely make these beauties instead. 😉
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Alaiyo Kiasi October 31, 2011 at 12:19 pm

It’s a brilliant move–adding scallions and shrimp in pancakes. Two things I love most in a pancake? That is a wonderful prospect. It’s a great idea for a quick, satisfying, and different kind of meal. Beautiful photo as well.

Thanks for sharing your brilliant idea!
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Magic of Spice November 7, 2011 at 9:05 am

I actually prefer savory pancakes to the sweeter versions…these sound amazing 🙂
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