Korean Pancake (Pajeon)

The recipe

Instructions

1. 1
   Whisk the flour, egg and water until smooth. Cut the spring onions to fit your pan.
2. 2
   Heat 2 tablespoons of oil in a non-stick pan over medium-high. Lay the spring onions flat in the pan.
3. 3
   Pour the batter over the spring onions evenly. Cook 4 minutes until the edges crisp and the bottom is golden.
4. 4
   Flip carefully — drizzle the remaining oil around the edge. Cook another 3-4 minutes until both sides are crisp.
5. 5
   Mix the soy, vinegar, garlic and sesame seeds for dipping. Cut the pancake into wedges and serve hot.

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