Korean Seafood Pancake Serving Size - 4 Prepared By - Rey Recipe Rating
			2 cups all-purpose flour 2 cups water 2 eggs 1 bunch scallions Vegetable oil 3 cups mixed seafood of your choice DIPPING SAUCE: 1/4 cup soy sauce 1/2 tbsp rice vinegar 1 stalk scallion, minced 1 clove garlic, minced 1/2 tsp Korean dried hot chili pepper flakes (optional) 1/2 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.