Asian Pancakes with Ramps Recipe

Ingredients:

• Neutral-tasting oil
• Pancake Batter:
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 Tbsp sugar
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 Tbsp miso paste, (optional)
• 1 1/2 cups water
• 12 ramps, ends trimmed (6-7 ounces)
• Spicy Sesame Soy Sauce:
• 3 Tbsp soy sauce
• 2 Tbsp sugar
• 2 Tbsp rice vinegar
• 1 Tbsp mirin
• 1 tsp toasted sesame oil
• 1/2 tsp chili oil or red chili flakes

Directions:

1. In a small bowl, combine sauce ingredients and stir to dissolve sugar. Set aside or cover and chill, if made ahead.
2. To make pancake batter, in a large bowl, whisk together flour, cornstarch, sugar, baking powder, and salt. In a separate bowl, whisk eggs with miso paste until blended; whisk in water. Slowly whisk liquid mixture into dry ingredients to make a thick, pourable batter.
3. Thinly slice one ramp and stir into batter. Cut remaining ramps lengthwise in half, then cut crosswise into 4-inch pieces.
4. Heat a 9- or 10-inch skillet over medium- to medium-high heat. Swirl in 1 Tbsp oil (less if using a non-stick pan). Arrange 1/3 of ramps, spoke-fashion, in skillet. Pour 1/3 of the batter (about 1 cup) over ramps in pan. Cook undisturbed for about 4 to 5 minutes, until bottom is golden brown, bubbles form on top, and pancake is firm enough to flip. With a spatula, turn pancake over. Drizzle 1/2 Tbsp oil around the side of the pan and cook for another 2 to 3 minutes, pressing gently with back of spatula to help with browning. Remove pancake from pan to a serving plate. Repeat with remaining batter and ramps to make 3 pancakes.
5. Cut pancakes into wedges. Serve warm, with sauce.