MMMMM--------------------------PANCAKES-------------------------------
3/4 c All-purpose flour
1 lg Egg
1 ts Kosher salt
3/4 c Water
8 Scallions; cut into 2"
-pieces
1/4 c Vegetable oil
2 oz Squid, cleaned; thawed if
-frozen, chopped
2 oz Shrimp; shelled, deveined,
-chopped
Dipping Sauce:
Combine the soy sauce and vinegar in a small bowl.
Pancakes:
Combine flour, egg, salt, and water in a bowl and mix well. Add the
scallions and mix well.
Heat a 12" skillet over medium-high heat. (If you don't have a 12"
skillet, use a smaller skillet to make 2 pancakes.) When the skillet
is hot, turn the heat down to medium, add 2 tb of the vegetable oil,
and swirl to coat the bottom of the skillet evenly. Pour the batter
into the skillet and spread it into a large circle with the back of a
spoon or spatula. Scatter the squid and shrimp over the pancake,
pressing the seafood into the batter and shaping the edges with a
spatula to form the pancake. Cook until the bottom turns light golden
brown and crispy, 5 to 6 minutes, loosening the pancake with a
spatula as it cooks.
Turn the pancake over with the spatula. Drizzle the remaining 2 tb
vegetable oil around the edges of the pancake, lifting the pancake
with the spatula to let the oil run underneath. Shake the pan to
distribute the oil evenly. Cook until the bottom is light golden
brown and crispy, 5 to 6 minutes. Turn the pancake once more and cook
for 2 minutes.
Slide onto a large platter and serve immediately with the dipping
sauce.
Recipe by Maangchi's Real Korean Cooking by Emily Kim, 2015
