Spring onion pancake (pajeon)

Instructions

1. To make the pancake mix, sift all the dry ingredients into a mixing bowl and stir to combine. Add the garlic and ginger, 185 ml (6 fl oz/¾ cup) iced water and the egg, and whisk until the batter is smooth with no lumps. Add a little more water to loosen the batter if necessary. It should be thick but still runny with the consistency of pouring cream. Set aside.
2. Trim the roots off the spring onions and cut into 8–10 cm (3¼–4 in) lengths. If the white parts are thick, split them in half lengthways.
3. Heat 2 tablespoons vegetable oil in a non-stick frying pan over medium heat. Give the batter a quick stir then ladle half of the batter into the pan. Use the back of the ladle to spread the batter out to the edges of the pan. Lay half the spring onions in a single layer on top of the batter. Fry the pancake for 4–5 minutes or until golden brown on the bottom. Use a wide spatula to flip the pancake over. Cook for a further 4–5 minutes, until golden brown.
4. Transfer the pancake to a baking tray lined with paper towel to catch any excess oil. Repeat with the remaining batter and spring onions.
5. Cut the pancakes into large squares and serve warm.