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Asian-style Green Onion Pancakes with Dipping Sauce

16 wedges


Ethnic Cuisine Under 30 Minutes Vegetarian

Nutritional Facts Per Serving

3 g
13.4 g
0.6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 97
  • Fat 3.3 g
    • Saturated   0.5 g
    • + Trans 
  • Cholesterol 23 mg
  • Sodium   416 mg
  • Carbohydrate 13.4 g
    • Fibre   0.6 g
    • Sugars  
  • Protein 3 g
    • Vitamin A 4 %
    • Vitamin C 2 %
    • Calcium 1 %
    • Iron 7 %


Make dipping sauce by combining the first 6 ingredients in a bowl. Cover and refrigerate until needed.
Preheat oven to 200 degrees F. Place eggs in a bowl and beat until yolks and whites are blended. Mix in the stock. Mix in the flour, salt and green onion until a batter is formed. Let batter sit and rest 5 minutes.
Place 1 Tbsp. of the oil in non-stick skillet set over medium, medium-high heat. When hot, ladle and spread in half the batter. Cook the pancake for 3 minutes, or until set and golden brown on bottom. Carefully flip the pancake over and cook 2 to 3 minutes more.
Keep cooked pancake warm in the oven. Cook remaining batter into a pancake as you did the first. Cut each pancake into 8 wedges, arrange on a platter and serve with the dipping sauce.

Serving Suggestions

Serve the pancakes as an appetizer, or as a side dish for one of the Asian-style entrees you’ll find in our website recipe collection. The possibilities for the latter include Pork and Cabbage Soup with Chiles and Garlic, Roast Chicken Thighs with Asian-style Plum Sauce and Peanuts, and Thai Curry Roast Chicken.

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