We have it on good authority that saying “inspired by” is how you get away with dubious claims. Unfortunately, eating these pancakes will not magically transport you to South Korea. They taste pretty okay, though.

Core Ingredients

• Pancake batter ingredients. Select your variation of choice from Pan- cakes. Ideally the batter would be made with water instead of milk, but if you’re using a mix that has milk, that’s okay.

• Cooking oil

• Green onions (sometimes called spring onions or scallions). We imagine this works with regular onions up chopped really small, but we’ve never tried, because no one can be bothered to chop onions that small.

• Soy sauce

Preparation

• Make pancake batter.

• Cut up the onion. Elite hacks: Cut up green vegetables and herbs with scissors instead of a knife. It’s faster and easier. It works on green onions, but it also works on nappa cabbage—anything green and thin.

• Add the onion to the batter.

• Add cooking oil to the frying pan. Turn on medium heat.

• Add a scoop of batter to the hot frying pan. Some people use a ladle. We use the cup measure we got dirty when measuring the flour. Save your- self washing the ladle.

• Flip when it’s partway cooked and cook a bit longer. See previous recipe for when to flip.

• Serve with soy sauce for dipping.

We’re so old we remember when
these were called 1337 h4x.

Variations

• Add other veg as well as onion. You can add anything, but you need to cut it up small enough to stay inside the pancake instead of instantly fall- ing out. Napa cabbage is already flat, so it’s a great one. Cut it with scissors. Zucchini and mushroom are both very tasty if you can be bothered to slice them thin.

• Vary your dipping sauce. For example, instead of soy sauce on a plate, you could put Sriracha on a plate. Or both! On the same plate!

• The Saddest Bastard: if you don’t have onion, or don’t like onion, omit it and just use some other veg.