Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
These pancakes, which take inspiration from Korean pajeon, get their light texture from a batter made with club soda, similar to tempura batter. Pressing hard on them when frying makes them crisp, as does the inclusion of cornstarch. The scallions are left in big pieces so they get charred on the edges of the pancake while remaining soft and tender inside.