Pageon scallion pancakes This is an easy savoury Korean pancake that you can throw any leftovers at including meat, vegetables, cheese and seafood. By Fumio Tanga at Okonomiyaki Sho Foo Doh. Ingredients (Makes 2 pancakes) For the pancake 1x small carrot (grated roughly) 3x stalks of spring onion (cut 5cm length and sliced finely in length) 2x tablespoons of sesame oil 6x tablespoons of white plain flour 2x tablespoon of corn flour 1x teaspoon of veg stock cube Pinch of salt 100cc water For the sauce 1x tablespoon soy sauce ½ x tablespoon of apple cider vinegar 1 x teaspoon of sugar 1x teaspoon of sesame seeds Method Chop vegetables. Whisk all batter ingredients in a bowl. Add vegetables to a batter and mix. Heat the frying pan with mid heat and pour sesame oil. Pour the batter mix into pan and cook until it’s golden. Flip the pancake and cook until golden. Cut it into small pieces. Mix all sauce ingredients and dip the pageon and voila! *I’ve done a vegetarian recipe but it’d go very well with leftover meat, vegetables, cheese, particularly seafood such as squid and prawns. Huge thanks to Fumio Tanga (Okonomiyaki Sho Foo Doh) for contributing the recipe, who operates from Hackney's Pacific Social Club.Photo by Ames Lai.