Spring Onion Pancakes and Dipping Sauce Recipe

Name: Spring Onion Pancakes and Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup rice flour; all-purpose flour; 3/4 cup flour; 1 tsp. salt; 1 cup water; 3 drops sesame oil; 1 dash white pepper; 3 tbsp. soy sauce; 1 tbsp. rice wine vinegar; 3 drops sesame oil; 4 whole green onions, cut diagonal 1-inch; 1-1/2 cup fresh bean sprouts (mung bean); Vegetable oil, for frying

Servings: persons

1/4 cup rice flour
all-purpose flour
3/4 cup flour
1 tsp. salt
1 cup water
3 drops sesame oil
1 dash white pepper
3 tbsp. soy sauce
1 tbsp. rice wine vinegar
3 drops sesame oil
4 whole green onions, cut diagonal 1-inch
1-1/2 cup fresh bean sprouts (mung bean)
Vegetable oil, for frying

1
Combine dipping sauce ingredients and set aside.
2
Mix together the batter ingredients.
3
Stir in the green onions and bean sprouts.
4
Heat the oil in a large pan over medium-high heat.
5
Pour in half the batter to make one large pancake about 1/4 inch thick and fry until golden brown.
6
Flip over and turn down the heat and brown the outher side until golden.
7
Do the rest of the batter the same way.
8
Cut the pancakes into wedges like a pizza.

1490

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup rice flour, all-purpose flour, 3/4 cup flour, 1 tsp. salt, and more.

Yes, Spring Onion Pancakes and Dipping Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spring Onion Pancakes and Dipping Sauce

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