Low Sugar Vegan Korean Scallion Pancakes

Total time35 min

Prep time15 min

Cook time20 min

Low Sugar Vegan Korean Scallion Pancakes

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Ingredients

4 servings

For the batter

½ cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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¼ cup rice flour
½ tsp salt
¾ cup cold water
1 bunch scallions (about 8–10 stalks), trimmed and cut into 3-inch lengths
1 medium carrot, peeled and julienned
1 jalapeño, thinly sliced (optional)
4 tbsp neutral oil (such as canola oil or vegetable oil), divided

For the dipping sauce

3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp gochugaru (korean red pepper flakes)
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

For serving

1 tsp toasted sesame seeds (optional)

Instructions

1
In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, gochugaru, and sugar until the sugar dissolves. Set aside.
2
In a large mixing bowl, whisk together the all-purpose flour, rice flour, and salt. Pour in the cold water and whisk until a smooth, thin batter forms — it should be pourable and slightly thinner than pancake batter.

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