Scallion pancakes have always been my favorite appetizer at any Asian restaurant.
They’re slightly different at a Vietnamese place, compared to Korean, Chinese, or even Thai. Sometimes I feel like they even differ at every single restaurant! But they always have that super salty dipping sauce.
If I had to choose, I would say these Scallion Pancakes are closest to the Korean version. With this fun shortcut, these Scallion Pancakes are quick and easy to make, and still very delicious.
These have way more egg and liquid in them than what is listed on the box for American-style pancakes.
Start by browning the scallions.
Then pour the batter right on top.
Tasty stuff! Dan Whalen likes Asian pancakes way better than American pancakes. He has been blogging for over 4 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!