Onion Pan Cake Recipe

Mix dry ingredients

In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 0.5 tsp baking powder, 2 tbsp rice flour (or cornstarch), 1 tsp salt, and 0.5 tsp sugar until evenly combined.

Combine wet and dry

Create a well in the center of the dry mix. Crack 1 large egg into the well and add 1.25 cups cold water. Whisk from the center outward until a smooth, slightly runny batter forms. Adjust by adding up to 2 tbsp more water if batter seems too thick; it should be pourable but coat the back of a spoon.

Rest batter

Let the batter rest for 10 minutes at room temperature. This hydrates the flour and gives a lighter texture.

Prepare onions

Peel and thinly slice one large yellow onion into rings, then chop or shred rings into pieces until you have about 2 cups. Finely slice 3 scallions on the diagonal, separating white and green parts if you like. If using carrot, finely grate 1/2 cup. Place all vegetables in a colander, sprinkle lightly with 1/4 tsp salt and gently squeeze to remove excess moisture; this prevents a soggy pancake.

Combine with batter

Fold the drained onions, scallions, grated carrot (if using), 1 tsp minced garlic (optional), and 1/2 tsp freshly ground black pepper into the rested batter until evenly distributed. Taste a small bit of batter for seasoning and adjust salt (add up to 1/4 tsp more if needed).

Heat the pan

Heat a nonstick or well-seasoned cast-iron skillet over medium heat until hot (about 2–3 minutes). Add 1 tablespoon of vegetable oil and swirl to coat.

Fry pancakes

For each pancake, spoon about 1/3 to 1/2 cup of the onion batter into the pan and spread gently into a 4–5 inch round using the back of the spoon. Cook for 3–4 minutes, until the underside is golden brown and edges look set. Flip carefully and add another 1 teaspoon oil around the pancake if the pan looks dry. Cook the second side 3–4 minutes until golden and cooked through. For a single large pancake, pour the entire batter and cook 5–7 minutes per side over medium-low heat to avoid burning.

Crisp and keep warm

Transfer cooked pancakes to a wire rack set over a baking sheet in a low oven (200°F / 95°C) to keep warm and crisp while you finish the rest.

Make quick dipping sauce (optional)

In a small bowl combine 2 tbsp soy sauce, 1 tsp rice vinegar, and a pinch of sesame seeds. Stir to combine and taste; add a drop of sesame oil or a pinch of sugar if desired.

Serve

Stack pancakes or serve individually with the dipping sauce. Garnish with the reserved green scallion tops and a light sprinkle of toasted sesame seeds if using.