Spring Ramp Pancakes Recipe

Ingredients:

• Vegetable oil
• Pancake Batter:
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 2 large eggs
• 1 tablespoon miso paste
• 12 ramps (6 - 7 ounces), ends trimmed
• Spicy Sesame Soy Sauce:
• 3 tablespoons soy sauce
• 2 tablespoons granulated sugar
• 2 tablespoons rice vinegar
• 1 tablespoon mirin (sweet Japanese rice wine)
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon chili oil or crushed 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 1 1/2 cups 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-high heat. Swirl in 1 tablespoon oil (less if using a non-stick pan). Arrange 1/3 of ramps, spoke-fashion, in skillet. Pour 1/3 of batter (about 1 cup) over ramps in pan. Cook undisturbed 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 tablespoon oil around side of pan and cook another 2 to 3 minutes, pressing gently with back of spatula to help with browning. Remove pancake from pan to a serving plate.
5. Repeat with remaining batter and ramps to make 3 pancakes. Cut pancakes into wedges. Serve warm, with sauce.