Allen's Korean Pancakes

Gourmet Magazine (June 2009)

Ingredients:

1 1/2 cups flour

1/2 cup rice flour

1 large egg

2 cups cold water, plus more as needed

2 bundles korean leeks (or scallions or chives), cut into 2-inch lengths

1/2 red bell pepper, julienned

mushrooms (sauteed)

1 teaspoon salt (or less)

1/4 teaspoon ground white pepper

grapeseed oil for frying

Dipping sauce: soy sauce, sesame oil and sriracha.

Cook:

Combine the flour, rice flour, egg and water in a bowl. The consistency should be that of thin pancake batter.

Add the vegetables, salt and pepper.

Heat oil in a nonstick pan over medium high heat. Spoon batter into pan and spread it thin and wide. Cook until the edges get slightly brown and the center starts becoming slightly translucent (about 3 to 4 minutes). Flip the pancake and cook on the other side for 3-4 minutes. Place cooked pancake on a cutting board and cut into wedges.

Serve with dipping sauce.