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

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.