1tspbean paste, fermentedblack beans or miso, optional
for onion and chili dipping sauce
2tbsplight soy sauce
1tbspserranothinly sliced, or other fresh chilies
Combine all batter ingredients in a bowl using a whisk. Prepare all greens — wash, pat dry, trim, cut, slice.
Combine all the ingredients for onion and fresh chili pepper dipping sauce.
Place a skillet over medium heat and add oil. If you cook two portions at the same time, use two skillets.
Ladle 1 cup of the batter on each skillet and arrange a portion of scallions/ chives/ ramps evenly. Press them down into the batter with a spatula. Arrange broccolini florets on top and pour the rest of the batter on top dividing it equally between the two pancakes.
When the bottom of the pancake becomes set, flip it. The liquid part of the batter will partially coat broccolini florets now. Because the greens on this side are more exposed to direct heat, it is important to keep the heat lower. Let the batter and greens gently cook and lightly caramelize.
Flip the pancake again and turn the heat back to medium to make the bottom of the pancake more caramelized and crispy.
Serve pancakes with dipping onion and fresh chili dipping sauce or/and Korean gochujang-based sauce.