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Crispy Kimchi and Scallion Pancakes

By Tracy Pollan, Dana Pollan, Lori Pollan, and Corky Pollan

4.8

(15)

Quartered wedges of scallion pancakes piled onto a serving platter with a soy dipping sauce.
Photo by Nicole Franzen

We grew up eating Chinese take-out every Sunday night, and one of our staples was scallion pancakes. In updating this typically heavy, greasy classic, we add our go-to flavor booster, kimchi, to our version, and the end result is flaky, crispy perfection. These are wonderful both as an appetizer when entertaining or as a main with a side of greens.

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