Growing up, I always looked forward to my mother making scallion cakes for the family. She would wake up early in the morning and begin cooking away. I can’t be like my mother and wake up at the crack of dawn to cook. However, I did make a batch of these cakes for dinner! Using this Korean Zucchini Scallion Cake from Chow Divine as rough a guide, I made my own version of scallion cakes with whole wheat.
Whole Wheat Scallion Cakes with Soy Dipping Sauce
- 1 cup whole wheat flour
- 1 cup cold water, add more if necessary
- 1 large egg, whisked
- 5 stalks of scallions, green parts only, finely chopped
- 1/2 tsp salt
- 1/2 tsp garlic powder, optional
- 1/4 tsp five-spice powder, optional
- olive oil or cooking spray for pan-frying the cakes
- 2 TBS low-sodium soy sauce
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 1/2 TBS honey
- 1/2 TBS scallions, white parts are okay, finely chopped
- 1/2 tsp ginger, finely chopped
- I like to prepare the sauce first so that all the ingredients have time to marinate. Mix all the ingredients for the dipping sauce in a small dish and set aside.
- In a medium-sized bowl, mix the whole wheat flour, water, and egg together until it turns into a batter.
- Add the scallions and spices to the batter and stir until incorporated.
- Grease a sauté pan with olive oil or cooking spray and place over medium-high heat.
- Pour a quarter of the batter into the pan and spread the batter into a circle, the same way you would for cooking pancakes.
- Cook one side for about 2 minutes and flip the cake. Cook it for about another minute.
- Repeat this process until all the batter is used.