Asparagus Scallion Pancakes

Course: Appetizer, Snack

Cuisine: Asian

Prep Time: 20

Cook Time: 32

Total Time: 52

Servings: medium-size pancakes

Calories: 227kcal

Author: Marvellina

These Asparagus and Scallion Pancakes are everything you want in a springtime dish—simple, satisfying, and full of flavor. Serve them hot with the dipping sauce for a snack, lunch, or light dinner.

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US Customary - Metric

Ingredients

For the Pancakes:

135 g all-purpose flour
60 g rice flour
1 tsp baking powder
½ tsp salt or more to taste
1 egg
3 Tbsp sriracha or other chili sauce see notes
325 g ice-cold water
¼ cup fresh cilantro leaves finely chopped
450 g asparagus woody ends trimmed, halved lengthwise
120 g green onions halved crosswise, then halved lengthwise
6 Tbsp oil for pan-frying, more as needed

For the Dipping Sauce:

2 Tbsp soy sauce
1 Tbsp honey
1 tsp rice vinegar
1 clove garlic minced
2 tsp white sesame seeds toasted

Instructions

Prepare the asparagus:

Trim the woody ends of the asparagus. Then halve the stalks lengthwise. Depending on how long is the asparagus, if it is too long to fit into your pan, cut in half to shorten the stalks

Precook the asparagus:

Use a 7–8 inch non-stick skillet. Don't use any size larger than that. Smaller size pan makes it easier to flip the pancakes without breaking them.
Preheat the pan over medium heat and add 1 tablespoon of oil. Add the asparagus halves in a single layer (work in batches if needed) and cook for 3–4 minutes, or until they begin to soften. Remove from the pan and set aside. Wipe the pan clean.

Prepare the batter:

In a large bowl, combine the all-purpose flour, rice flour, baking powder, and salt. In a separate bowl, whisk together the egg, chili sauce, fresh cilantro leaves, and ice-cold water until combined.
Pour the wet mixture into the dry ingredients and whisk until just combined. Do not overmix. Stir in the chopped cilantro. Set aside.

Cook the pancakes:

Add about 2 teaspoons of oil to the pan and preheat over medium heat until hot. Arrange about 1/4 of the cooked asparagus and 1/4 of the green onions in the pan, ideally in one layer (a little overlap is fine).
Ladle about 1/4 to 1/3 cup of the batter ,or a bit more, over the vegetables, gently spreading it out so it reaches the edges and covers the bottom of the pan and holds everything together. So the pancake won't break apart when you try to flip it
Cook for 2–3 minutes, or until the bottom is golden brown and crispy. Carefully flip the pancake over and cook for another 2 to 2 1/2 minutes on the other side.
Transfer the cooked pancake to a wire cooling rack set over a baking sheet and keep warm in a low oven while you cook the remaining pancakes. The recipe yields about 7–8 pancakes.

Make the dipping sauce:

While the pancakes are cooking, stir together the soy sauce, honey, rice vinegar, minced garlic, and sesame seeds in a small bowl. Set aside for serving.

Serve:

Serve the pancakes with the dipping sauce on the side

Notes

Depending on what kind of chili sauce you use, you may need to adjust the amount to suit your taste and preference. Some chili sauce maybe spicier or tangier or saltier than others.

Nutrition