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