Makes eight 4- to 5-inch pancakes
1 cup all-purpose flour
1 cup water
1 egg, beaten
1 teaspoon salt
1 cup scallions, chopped (green parts only)
1 cup fresh or frozen peas, blanched
1 generous pinch Korean hot pepper
1 generous pinch white pepper
For the dipping sauce
3 tablespoons tamari
1 tablespoon rice vinegar
Drizzle of chili sesame oil
Sprinkling of toasted sesame seeds
Combine the ingredients for the dipping sauce and set aside. To make the pancakes, combine the flour, water, egg and salt and whisk until no lumps remain. Fold in the peas and scallions. Heat a nonstick skillet over medium high heat, and brush lightly with oil. Drop ladlefuls of batter onto the hot skillet—you want each pancake to be about 5 inches in diameter and 1 centimeter thick. Cook on each side until brown and crispy, about 4 to 5 minutes per side. Serve immediately.
