Scallion Pancakes (Pajeon)

A Korean  pancake, served as an appetizer or snack.  It is made with rice flour, eggs, and scallions (green onions), served with a soy sauce , vinegar dipping dipping sauce. Often served with the additions of shrimp or other seafood mixed into batter.

Yield: 4 pancakes

 1              cup  rice flour
 1/2           cup  cornstarch
 1/2           teaspoon  xanthen gum
  2             cups  water -- very cold
  2             large  egg
  1             bunch  scallion -- chopped
  1/4          teaspoon  red pepper flakes
  1/8          teaspoon  salt
  2             tablespoons  olive oil

In a large bowl, sift flour, starch and xanthen gum together. Beat water and eggs together add to dry ingredients and mix until smooth. Add more flour or water if needed – to get the consistency of a thin pancake batter.

Stir in scallions, salt and pepper to taste. Let set for about 10-15
minutes.

Heat a skillet on medium heat and lightly grease with olive oil.

Pour about 1/4 of the batter into the skillet, tilting and swirl the pan to cover the bottom as you would a crepe. Cook until the bottom is lightly browned and crispy, about 6 minutes. Flip and cook until the other side is done

Repeat with the rest of the batter.

When ready to serve, place pancake on a serving plate and keep warm, or pancakes can be served at room temperature.

Serve with Korean Dipping Sauce (jeon)

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"

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Per Serving (excluding unknown items): 1205 Calories; 38g Fat (29.0% calories from fat); 21g Protein; 189g Carbohydrate; 7g Dietary Fiber; 374mg Cholesterol; 403mg Sodium.  Exchanges: 12 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 6 1/2 Fat.