dinner · vegetarian · vegan · dairy-free
Crisp corn and scallion pancakes
Thin, lacy pancakes studded with corn and scallion, served in wedges with a soy, vinegar and gochujang dip.
- Time
- 25min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cut the scallions into 2-inch lengths, splitting the white parts lengthways. Blot the corn dry.
-
2
Whisk the flour and cornstarch with the ice-cold water until just combined, then fold in the corn and scallions.
-
3
Heat half the oil in a skillet over medium-high heat. Spread half the batter thinly and cook about 4 minutes until the edges crisp. Flip, cook 3 minutes more, then repeat with the rest of the oil and batter.
-
4
Stir the soy sauce, rice vinegar and gochujang together for the dip. Cut the pancakes into wedges and serve right away.
