Chive Pancakes Recipe

Spring across Maine has been mix of stretches of cool drenching rain and blasts of hot sun. While many gardeners are debating when to put their seedlings in the soil, one thing is certain: the chives are popping! Usually one of the first plants to emerge in the spring, oniony chives have a subtle flavor and a soft, straw-like texture. Usually found minced into confetti as the finishing touch on dishes, chives can have a surprisingly versatile place in your kitchen and garden. They're easy to grow (reoccurring each year and resisting most weather changes) and easy to incorporate into most meals. Whether you're going to make these chive pancakes with the stems or an intriguing vinegar with the bright purple (and edible!) flowers, or even just use as an enticing garnish, chives are sure to brighten up any plate with their colors and flavors. 

These simple, savory pancakes from local chef Foodscapes Board Member Scott Mazer can be adapted to your preferences and the ingredients you have on hand. Let's cook!

Ingredients:
Pancake

• 3/4C Flour
• 3/4C Water
• 1 ½ C Chives
• 2T Fish Sauce, Soy Sauce
• 2-4T Neutral Oil
  

Dippy Sauce

• 1T Soy Sauce
• 2t Vinegar of choice (rice, AC, white)
• 1t Sesame seeds
• 1t Korean Chili flakes (gochugaru) or sriracha (optional)
• Equipment
• Mixing bowl
•  Heat proof silicone or wooden spatula
• Measuring cups/spoons
• Large Non-stick sauté pan​

 

1. Begin by washing and drying your chives. Mix the water, flour and fish or soy sauce in a bowl until combined. Fold in the chives.
2. Heat your large non-stick pan on medium-high heat. Add 1-2T of neutral oil (grape seed, sunflower, avocado, canola). Once oil is hot and shimmering add your pancake batter to the pan, you should hear it sizzle (my favorite sound).
3. Press the batter into the pan to get the most contact and ensure maximum crispiness. Cook for 3-5 minutes, checking occasionally by lifting the pancake. Once thoroughly browned, shake the pan to make sure the pancake is not sticking and flip. You can use the spatula or be brave and flip it fo reals. 
4. Add another 1-2T of oil around the edges and lift up the pancake so the oil gets all up under it. Press again for crispification. Cook for another 2-3 minutes and when thoroughly browned, flip once more and remove from the pan. I usually cut into into slices like a pizza
5. Mix dippy ingredients together in a small serving bowl or ramekin. You can make this ahead of time if you like. Serve and enjoy!

Note from Scott: This recipe is extremely versatile and can be used for basically any vegetable. It is a great way to clear out the fridge or use veggies from your garden. I wouldn't use anything that would release a lot of moisture like leafy greens or tomatoes. This will result in the anti-crispy. Also feel free to use really anything for the dippys. Play with the ingredients and get creative! This recipe was adapted from Maangchi.com. Please check out her website and youtube videos for anything Korean cooking!