Ramp Pancakes
Inspired by the Chinese scallion pancake, this simplified recipe features ramps to create a subtle and deeply flavorful pancake, complemented by a sauce rich with black vinegar and more ramps. If you have access to garlic scapes, try substituting them for the remaining scallions in this variation. Chinkiang (black) vinegar is available at Asian markets and online. The sauce needs to be made at least 20 minutes before serving the pancakes.
Makes 4 servings
FOR THE SAUCE:
One (1⁄2-inch) piece fresh ginger, peeled and finely grated
3 tablespoons soy sauce 2 tablespoons minced ramps (may substitute with
2 thin scallions) 2 tablespoons Chinkiang (black) vinegar
1 tablespoon rice wine vinegar
1 teaspoon granulated sugar 1 teaspoon toasted sesame oil
FOR THE PANCAKES:
1 cup (125 grams) all-purpose flour
1⁄4 cup (15 grams) cornstarch
3⁄4 teaspoon fine salt, or more to taste
1 teaspoon granulated sugar 1 cup (240 milliliters) chilled club soda or seltzer 2 tablespoons soy sauce 2 teaspoons toasted sesame oil
1 cup (43⁄4 ounces/136 grams) ramps, cut into 11⁄4-inch-thick diagonal pieces (may substitute
4 to 6 scallions)
1 cup (43⁄4 ounces/136 grams) garlic scapes or scallions, cut into
1⁄4-inch-thick diagonal pieces
1⁄2 cup (120 milliliters) vegetable or another neutral oil, divided, plus more as needed
Make the sauce: In a small bowl, whisk together the ginger, soy sauce, ramps, black vinegar, rice vinegar, sugar and oil until combined. Set aside for at least 20 minutes before serving; you should have about 1⁄2 cup.
Make the pancakes: In a medium bowl, whisk together the flour, cornstarch, salt and sugar until combined. In a separate bowl, whisk together the club soda, soy sauce and sesame oil until just combined. Add the wet ingredients to the dry, whisking until smooth. Taste a drop of the batter and season with additional salt, if desired. Fold in the ramps and garlic scapes or scallions.
Using a 10-inch nonstick or well-seasoned cast-iron skillet over medium-high heat, heat cup of the oil until it ripples but doesn’t smoke. Ladle a quarter (about cup/120 milliliters) of the batter into the center of the pan, using the back of the ladle to distribute the batter as evenly as possible; it will largely stay in the pan’s center, but you want to spread it to be thinner. The pancake should be about 4 inches wide.
Cook the pancake until it starts to brown, 2 to 3 minutes. Using a thin spatula, flip the pancake and cook until golden brown, 2 to 3 more minutes, adding more oil as needed.
Transfer the pancake to a cutting board and repeat with the remaining oil and pancake batter. (If waiting to serve until all the pancakes are cooked, lightly tent with foil to keep warm.) Slice each pancake into quarters, transfer to a plate and serve with the sauce on the side for dipping.