Scallion & Corn Pancake

Leave it to Chef Marysol Foucault to create an exotic dish using eggs! This recipe is perfect for an afternoon spent with friends and family and will be enjoyed by everyone.

Prep Time:
25 min
Cook Time:
10 min


Nutrition Facts


  • 1 cup (250 mL) flour
  • Zest of one lime
  • 1 cup (250 mL) water, iced
  • 1/4 cup (60 mL) soy sauce
  • 2 tsp (10 mL) Sriracha sauce
  • 2 large eggs, beaten
  • 8 scallions
  • 1 cup (250 mL) corn, grilled and shucked
  • Pinch of salt
  • 1/2 cup (125 mL) canola or peanut oil for frying


  • 1 1/2 cup (375 mL) seasonal vegetables, thinly sliced (asparagus, corn, cucumber, radish, swiss chard, sweet pea)
  • Juice of 1 lime
  • 1/3 cup (75 mL) sesame oil
  • 2 tbsp (30 mL) roasted sesame seeds
  • 1 cup (250 mL) kimchi (store bought or homemade)
  • 1/2 cup (125 mL) pickled shallots, sliced


  1. Cut the scallion in 4 lengthwise, then into one-inch pieces; set aside.

  2. In a large mixing bowl, combine the flour and lime zest. Add to this the ice cold water, soy sauce, sriracha sauce and beaten eggs, mix well. Add the scallion, corn and a generous pinch of salt, mix well. 

  3. Add oil to a pan on high heat. Drop tablespoonful of the mixture into the hot oil. Each pancake should be about 1” (2.5 cm) in diameter. Cook until golden and crispy, about 1 to 2 minutes per side. With an offset spatula, set aside on absorbent paper and keep in a warm place until ready to serve. You may also reheat the pancakes once fried. 

  4. For the topping, mix all ingredients in a medium sized bowl. Set aside until ready to serve.

  5. For serving, top the pancakes with the seasonal vegetables and kimchi mixture.