Serve these as an appetizer, or top them with poached eggs, ham, and hollandaise and call it ramen scallion Benedict. You may as well; you’ve already come this far.
- 1 3-oz package ramen noodles, seasoning packet discarded
- 1 C flour
- 1 C tepid water
- 3 scallions, white and green parts, sliced (about 1 C)
- 1 T sugar
- + salt
- + oil for frying
- 1/4 C soy sauce
- 1 t sesame seeds, toasted
Cook the noodles according to package directions; drain and set aside. In a medium bowl, stir the flour and water together, then add the scallions, noodles, sugar, and a pinch of salt, and stir again to combine.
Heat 2 tablespoons of oil in a sauté pan over medium-high heat; when the oil shimmers, add 1/4-cup blobs of the batter to the pan. Work in batches so the pancakes have room to cook. Fry the pancakes until golden-brown, about 2–3 minutes, then flip and cook 2 minutes more, pressing down gently on the pancakes as they cook.
Once the pancakes are golden-brown on both sides, transfer them to a paper-towel-lined plate while you fry the remaining batter.
Stir together the soy sauce and sesame seeds, and serve alongside the pancakes.