|Chopped shiso, scallions and green chile peppers.|
|Our finished pancake.|
|Shiso-Scallion Savory Pancake (sliced) with vegetarian turkey, kimchi, steamed broccoli and dipping sauce.|
So here we go with a Korean classic: Mix in a bowl 1 1/2 cups all-purpose flour and 1 1/2 cups water. Stir to combine and then add 1 egg. Mix again to combine well. Season with at least 1/2 t. salt and stir in 12 large green shiso leaves (cut into slivers), 1-2 scallions (finely slivered) and 1-2 hot green chilies (minced).
Heat 1 T. oil in a non-stick skillet over a medium flame. Pour the batter into the skillet and cook for 3-4 minutes per side, just as you would a breakfast pancake. You should also have the same consistency and texture.
Carefully remove and slice the pancake into wedges. Serve with a dipping sauce made by mixing together, in a small bowl: 3 T. soy sauce or tamari, 3/4 t. cayenne pepper, 1 minced clove of garlic and a tiny splash of fresh lemon juice.