Vietnamese, Chinese, Korean, and Japanese cultures all have their own versions of this savory pancake, often made with whole garlic chives. These are not the onion chives typically used as garnish. Garlic chives are used as a vegetable in Asian cooking, and true to their name, have a subtle garlic flavor. If you’re one to love the smell of onion and garlic wafting through the kitchen as you cook (is there anything more inviting?), these rustic pancakes deserve a place on your dinner menu.
Green Onion Pancakes [Vegan]
Ingredients You Need for Green Onion Pancakes [Vegan]
For the Dipping Sauce:
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons (28 ml) rice vinegar
- 1 teaspoon sugar
- 1 teaspoon toasted sesame seeds
- 1/2 serrano pepper, thinly sliced
For the Pancakes:
- 2 cups (250 g) all-purpose flour
- 1 1/2 teaspoons kosher salt
- 2 cups (475 ml) cold water
- 1/4 cup (60 ml) sunflower oil, divided
- 1/2 pound (225 g) garlic chives, ends trimmed and stems cut into 5- to 6-inch (13 to 15 cm) lengths (reserve 2 full stems for dipping sauce)
How to Prepare Green Onion Pancakes [Vegan]
For the Dipping Sauce:
- To make the dipping sauce, combine all of its ingredients in a small bowl. Thinly slice the reserved chives and stir them into the sauce. Set aside.
To Make the Pancakes:
- In a medium bowl, combine the flour and salt. Whisk in the water until the batter is well blended and free of lumps. Heat a medium skillet over medium heat and coat the surface evenly with 1 tablespoon (15 ml) of the oil.
- Spread one-quarter of the chives across the skillet in a single layer, then pour 1 cup (235 ml) of the batter evenly over the chives. (Don’t worry about making a perfect circle of batter like a traditional pancake; this savory version is meant to have a rustic and free-form shape. The batter is more about holding the chives together and less about forming a pancake.)
- Fry until the edges of the pancake start to crisp and the bottom is golden brown, about 4 minutes.
- Gently flip the pancake and fry the other side until cooked through, about 2 minutes. The pancake should feel springy and have a slightly chewy texture. Transfer to a serving dish and cover, then repeat the process with the remaining three pancakes.
- Serve warm with the dipping sauce.
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About The Author
Linda Ly
See My Recipes Isn't it about time to start nose-to-tail cooking with vegetables? Learn how to make the most of the edibles in your garden or the farmer's market bounty!
The No Waste Vegetable Cookbook will help you cook your way through greens, beans, roots, and herbs with seasonal recipes that utilize every edible part of the plant. Author Linda Ly shares a wide variety of recipes and techniques from her popular CSA Cookbook, from creative pickling (think watermelon rind) to perfect pestos. Whether you're excited to make the most of the farmer's market or use every bit of your garden's bounty, this is the book that keeps the food on your table and out of the trash can (or compost bin)!
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