Scallion Pancakes REcipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried rice flour pancakes loaded with zucchini and green onion, served with a spicy gochujang dipping sauce. Light and satisfying, these are perfect as an appetizer or light meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup water
- 1/2 cup rice flour
- 2 eggs
- 2 teaspoons gochujang hot pepper paste (see notes)
- 2 teaspoons mirin
- 1/4 teaspoon white pepper
- 1 teaspoon sea salt
- 1 medium zucchini, grated or spiralized (or sub mushrooms, shredded cabbage, or carrot ribbons) 1-1 ½ cups
- 1 bunch scallions, sliced in quarters long ways, creating strips about 4-5 inches long
- 1 tablespoon raw sesame seeds, untoasted
- avocado oil or other high-heat cooking oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar, maple syrup or honey (optional)
- a pinch of red pepper flakes, if desired
At a glance
PER SERVING · TIME 21M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 6m
- Sodium
- 591mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 135mg
- Calcium
- 50mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 591MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.