Spring onion Pancakes With Chilli-Ginger Dipping Sauce

Ingredients for Spring onion Pancakes With Chilli-Ginger Dipping Sauce

• 1 (1/2") piece ginger, peeled, thinly sliced

• 2 tablespoons low-sodium soy sauce

• 2 tablespoons unseasoned rice vinegar

• 1 teaspoon chilli oil

• 1 teaspoon sugar

• 240ml plain flour

• 30g cornflour

• 1 teaspoon kosher salt

• 1 teaspoon sugar

• 240ml chilled club soda

• 2 teaspoons low-sodium soy sauce

• 1 teaspoon toasted sesame oil

• 10 spring onions, thinly sliced on a diagonal (about 475ml )

• 60ml vegetable oil

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

Whisk flour, cornflour, 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 spring onions.

Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Pour 60ml 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 spring onions 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 45ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.