We Made The Menu

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We made it onto the Indian Road Cafe menu this week. The garlic scapes are served with Arthur Avenue ricotta ravioli! I’ve been making korean-style pajeon with the scapes. It’s a savory pancake that cooks up very quickly, has a delicate crunch, and is an awesome and quick appetizer. Want the recipe?

Korean-style Scallion Pancake

  • 1 cup flour
  • 1/4 cup corn starch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup seltzer
  • 6 scallions or garlic scapes
  1. Cut scallion into 3 inch pieces
  2. Mix dry ingredients (flour, corn starch, baking powder, salt)
  3. Mix seltzer into dry ingredients
  4. Working quickly, put scallion into batter
  5. Heat 2 teaspoon oil, pour batter and scallion into pan. Cook each side about 4 minutes until lightly browned.
  6. For dipping sauce, mix 2 Tb soy sauce, 2 tsp sesame oil, 1 Tb sugar, 1 Tb rice vinegar. Optional: ginger, sesame seeds.
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