Scallion Pancakes With Chili-Ginger Dipping Sauce

• portions: 4 pancakes

Ingrédients

1 ½" piece ginger, peeled, thinly sliced

2 Tbsp. low-sodium soy sauce

2 Tbsp. unseasoned rice vinegar

1 tsp. chili oil

1 tsp. sugar

1 cup all-purpose flour

¼ cup cornstarch

1 tsp. kosher salt

1 tsp. sugar

1 cup chilled club soda

2 tsp. low-sodium soy sauce

1 tsp. toasted sesame oil

10 scallions, thinly sliced on a diagonal (about 2 cups)

4 Tbsp. vegetable oil

Instructions

Whisk ginger, soy sauce, vinegar, chili oil, and sugar in a small bowl until sugar is dissolved. Set sauce aside.

Whisk flour, cornstarch, salt, and sugar in a large bowl. Whisk club soda, soy sauce, and sesame oil in a medium bowl to combine, then pour into dry ingredients and whisk until smooth (be careful not to overmix; it’s okay if there are a few small lumps). Fold in scallions.

Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Pour ¼ cup batter into skillet. Cook, moving pan around on the burner for even cooking, until bottom of pancake is set and golden, about 2 minutes. Flip and cook, pressing down on pancake to create direct contact with pan, until other side is golden, about 1 minute. Continue cooking, turning often to keep scallions from burning, until golden brown and crisp and cooked through, about 5 minutes longer. Transfer pancake to a wire rack. Repeat process with remaining batter and remaining 3 Tbsp. oil 3 more times to make a total of 4 pancakes.

Cut each pancake into wedges if desired and serve with reserved sauce on the side for dipping.