Pajon

Name: Pajon
Ingredients: 2 cups flour, preferably half all-purpose, half glutinous rice; 2 eggs, lightly beaten; 1 tablespoon corn, grapeseed, or other neutral oil, plus more for frying; 5 scallions, green parts only, trimmed, cut into 3-inch lengths, and sliced lengthwise; 20 chives, preferably Chinese (garlic) chives, roughly chopped; 2 medium carrots, grated; 1 small yellow or green summer squash, grated; Soy Dipping Sauce (page 583)

8 ingredients

12 steps

Ingredients

2 cups flour, preferably half all-purpose, half glutinous rice
2 eggs, lightly beaten
1 tablespoon corn, grapeseed, or other neutral oil, plus more for frying
5 scallions, green parts only, trimmed, cut into 3-inch lengths, and sliced lengthwise
20 chives, preferably Chinese (garlic) chives, roughly chopped
2 medium carrots, grated
1 small yellow or green summer squash, grated
Soy Dipping Sauce (page 583)

Directions

1

Mix the flour, eggs, and oil with 1 1/2 cups water to form a smooth batter.
2

Let it rest while you prepare the vegetables.
3

When youre ready to cook, stir the scallions, chives, carrots, and squash into the batter.
4

Heat a large nonstick skillet over medium-high heat and coat the bottom with oil.
5

Ladle in a quarter of the batter and spread it out evenly into a circle.
6

Turn the heat to medium and cook until the bottom is browned, about 5 minutes, then flip and cook for another 5 minutes.
7

Repeat with the remaining batter.
8

As the pancakes finish, remove them and, if necessary, drain on paper towels.
9

Cut into small triangles and serve with Soy Dipping Sauce.
10

Add 1/4 pound finely chopped steak, preferably sirloin, to the batter.
11

Add 1/2 pound chopped peeled shrimp, clams, mussels, or a combination to the batter along with 1 cup bean sprouts and 1/2 cup chopped fresh cilantro leaves.
12

Add about 1 cup chopped Kimchi (page 444) to the batter.