From this:

This was the last of Dad’s Green Onions which makes me super sad   Most of them had been glazed over by baby frost and wilted or been eaten up by the bunnies.

So this was the last hooorah for the great Pajeon until next Spring.

Korean Green Onion Pancakes:

• 2 c Flour
• 1/4 c Rice Flour
• 1 1/2 ts Kosher Salt
• 2 1/4 c Water
• 1 1/2 c Green Onion

Start off by frying with Veggie or Canola Oil.  Achieve a golden brown (this can take awhile so if you pop em into a 350 oven in a single layer for a few minutes, it’ll crisp up faster, but the old fashioned way works too).  The goal here is to make them as thin and crispy as possible.

Serve immediately whole, or cut into wedges with:

Scallion Dipping Sauce:

• 1/4 c Soy Sauce
• 3 ts Sesame Oil
• 1 1/2 ts Sesame Seed
• 1 ts Red Pepper Flakes (Korean Gochugaru (has no seeds))
• 1 stalk of chopped Green Onion