Makes 4 pancakes.
2 cups all-purpose flour
2 cups water
1 bunch scallions
3 cups mixed seafood of your choice (fresh!) - such as oysters, shrimp, clams, octopus, squid ...
¼ cup soy sauce
½ tbsp rice vinegar
1 stalk scallion, minced
1 clove garlic, minced
½ tsp Korean dried hot chili pepper flakes (optional)
½ tsp sugar
1 tsp sesame oil
Mix the ingredients for the dipping sauce and set aside. In a large bowl, mix the flour and water together, then beat in the egg. The batter should have the same consistency as pancake batter. Add the scallions and seafood.
Heat a griddle, skillet, or frying pan over medium high heat and add a thin layer of oil to the bottom. I prefer to use a spray can. Pour about ¾ cup batter into the skillet in a circle. Cook for 6-8 minutes or until the top stops bubbling and the bottom is browned. Flip over and cook another 6-8 minutes. Transfer to a serving plate.
Repeat with the rest of the batter.
Cut all pancakes into 8-piece wedges and serve with the dipping sauce.
(Image: Kathryn Hill)