Pajeon recipe – Korean pancake

Ingredients : (for 12 small pancakes)
One cup of all-purpose flour
One egg, lightly beaten
Salt and pepper
Half a cup of fresh oysters, chopped – I used three large oysters
Liquid from the oysters and water to make about 1 cup of liquid
3 or 4 scallions, cut into sections and shredded
One tablespoon of chili flakes
Soy and Vinegar Dip:
3 tablespoons of light soy sauce
1 tablespoon of rice vinegar
1 clove of garlic, minced
1 tablespoon of sesame oil
1 tablespoon of toasted sesame seeds
Freshly cracked black pepper
Method:
1. Make the dip by combining all the ingredients. Stir everything together.
2. Combine the flours, egg, salt and pepper. Add about half a cup of the liquid. Stir to mix and then add more liquid to make a smooth, thin batter.
3. Add the oysters and chili flakes. Set aside.
4. Heat (medium heat) the blini pan and add oil into each circle. Place pieces of green onions in the circles and let them fry for about a minute.
5. Pour the batter into each circle. Tip the pan to let the batter fill the whole circle.
6. Cook the pancakes until they are golden brown underneath and just about to set on top.
7. Turn over the pancakes and cook until light brown on the other side.
8. Put them on a serving plate and continue making pancakes until all the batter is used.
9. Serve with the soy and vinegar dip.