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Rainbow Chard Korean Pancake

In this hearty Korean staple, rice flour adds texture for crispy edges while leaving the middle slightly chewy. But even if you omit it, the pancakes will still be tasty. Aim for a consistency that's between crepe batter and American pancake batter. The batter should coat the back of a spoon and drip down in a thick stream. Admittedly, I've never been good at flipping pancakes and omelets, so I sometimes divide up the batter into smaller portions and make smaller pancakes.
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Ingredients
  

Rainbow Chard Korean Pancake:

  • 1 ¼ cups 150 g all-purpose flour
  • ⅓ cup 150 g rice flour
  • 1 ½ cups 375 ml water
  • 8 oz 250 g rainbow chard
  • 5 tablespoons vegetable oil divided
  • ½ cup 75 g sliced yellow onion
  • Fine sea salt
  • Soy and Green Onion Dipping Sauce

Soy and Green Onion Dipping Sauce:

  • ¼ cup 60 ml soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 ½ tablespoons sesame oil
  • 1 ½ tablespoons honey
  • 2 tablespoons roasted sesame seeds crushed with a mortar and pestle
  • 2 teaspoons coarse chili pepper flakes or chili paste
  • 2 green onions scallions, green and white parts, chopped

Instructions
 

Rainbow Chard Korean Pancake:

  • Mix the all-purpose and rice flours together with the water in a large mixing bowl.
  • Gently tear or cut the chard leaves from the center ribs. Chop the ribs into ½-in (1.5-cm) pieces. Stack the leaves and roll lengthwise into cigars, then cut crosswise into ½-in (1.5-cm) ribbons. Keep ribs and leaves separate. You'll have about 1 cup ribs and 3 cups packed leaves.
  • Swirl 1 tablespoon of the oil in a medium nonstick or cast-iron skillet and set over medium-high heat until shimmering hot. Add the onion and chard ribs. Cook, stirring, for about 2 minutes, until the onions turn translucent. Add the ribs and continue to stir and cook for another 2 to 3 minutes. Stir in the leaves and a pinch of salt, then cook until they wilt, another 2 to 3 minutes. Remove from the heat and allow to cool for about 5 minutes. Fold the chard and onions into the batter.
  • Wipe out the skillet and heat 1 tablespoon oil over medium-high heat for 30 seconds. Pour half the batter into the skillet, tilting and swirling so the batter forms an even layer. The pancake should be about ¼-in (0.5-cm) thick. Cook, shaking the skillet occasionally, until the bottom is golden brown, 3 to 4 minutes. Lift up one edge and pour in 1 more tablespoon oil, then flip the pancake carefully and press down with a spatula to flatten it and ensure it cooks thoroughly.
  • Cook until the pancake is golden brown on the bottom and the edges are crisp, another 1 to 2 minutes. Turn and press down on the pancake 2 to 3 more times until the pancake is cooked through.
  • Transfer the pancake to a serving platter and keep warm in a 200°F (100°C) oven. Repeat with the remaining batter.
  • To serve, cut each pancake into 8 slices and serve with Soy and Green Onion Dipping Sauce.

Soy and Green Onion Dipping Sauce:

  • Whisk all ingredients together in a bowl and refrigerate until ready to serve.