Korean Scallion Pancake With Soaked Flour

I’ve been soaking almost all my flour these day. Apparently it neutralize phytic acid, which interferes with the absorption of certain minerals and vitamins. Read all about it here.

This recipe is adapted from http://koreanfood.about.com.

2 cups whole wheat flour
2 eggs, beaten
1 1/2 cups water
1 bunch of scallions, chopped
1 teaspoon sea salt
Olive or coconut oil for cooking


  • In a large bowl, mix flour, yogurt and 1.5 cups of water.
  • Cover and place in warm place for 12-24 hours. (Your counter top will do).
  • Add eggs. This is a little tricky, since the flour mixture has already bonded together. I just use my hands, though a mixer would probably do the trick. The batter should be a bit runny so that it will spread evenly in the pan. If it is too thick, add water.
  • Heat a sauté pan over medium heat and coat with a thin layer of oil.
  • Pour batter to fill pan in a thin layer.
  • Cook for 3 to 4 minutes or until set and golden brown on bottom.
  • Flip and cook for 1 to 2 minutes. Add more oil for each pancake, if necessary.
  • Serve with spicy dipping sauce.

Serves 4 to 6 as an appetizer.

Spicy Scallion Pancake Dipping Sauce
This is as basic as it gets. Mix equal parts of soy sauce and hot chile sauce like Sriracha. If you want it less spicy, cut back on the Siracha. Dip away!?

3 Responses to “Korean Scallion Pancake With Soaked Flour”

  1. kara says:

    The Nourishing Gourmet has some great links on this week’s Pennywise Platter Thursday

  2. […] Korean Scallion Pancake With Soaked Flour « An Hour In the Kitchen […]

  3. Julie says:

    How much yogurt in the flour soak?

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