PREPARATION:

1. Make the sauce by combining the soy sauce, vinegar, honey, chili garlic sauce, sesame seeds and sugar in a small bowl, stirring until the sugar is dissolved. Set aside while you make the pancakes.
2. In a medium sauté pan over medium high heat, add 1 teaspoon of the vegetable oil. Next, add the scallions, mushrooms and garlic and sauté until the mushrooms begin to wilt, about 3 minutes. Set aside and let cool.
3. In a mixing bowl, combine the flour, water, and eggs and mix gently until just combined. Add the cooked scallions, mushrooms, garlic, and salt and fold together briefly just to combine.
4. Heat a large nonstick skillet over medium-high heat and, when hot, coat with 2 teaspoons of the vegetable oil. Add ½ of the pancake batter and use a spoon to spread into a 6 to 8-inch circle, trying to get the filling ingredients as evenly spread out as possible. Cook the pancake about 4 minutes. Once the pancake has begun to set and is golden brown on the bottom, flip the pancake to the other side, pressing with a spatula to compress ingredients. Cook until golden brown on the second side, about 2 minutes longer, transfer to a warm plate and cover loosely with foil to keep warm while you prepare the remaining pancakes.
5. Once all of the pancakes have been cooked, cut into wedges and serve warm with the dipping sauce in small bowls for dipping.

   Watch the Emeril video: Korean Scallion Mushroom Pancakes

6. Learn more about sustainable food choices with our Eat Green Guide.

7. This recipe was featured in the Sensational, Seasonal Suppers episode of Emeril Green.