Asian•quick

Leftover Turkey Scallion Pancakes and Soy Ginger Sauce

Crispy on the edge and soft in the middle, these leftover turkey scallion pancakes are ones of our favorites. Don't forget that soy-ginger sauce too.

Ingredients

Quantities are shown as originally provided.

1 cup all-purpose flour
1/2 cup rice flour
1/2 tsp baking powder
1 1/2 cups cold water
1 large egg
3 stalks green onion (roughly cut into 1-inch pieces)
3 cups leftover turkey meat (mixture of white or thigh meat or whatever you prefer) (roughly diced)
Cooking oil
2 inch knob of fresh ginger (peeled and finely chopped/grated)
3 -4 Tbsp (or more) Soy sauce
1 tsp sesame oil (optional)

1
Place all the ingredients in a sauce bowl. This can keep in refrigerator for up to 1 week
2
In a large bowl, combine the flour, rice flour, and baking powder. Stir to mix. Add water and egg and mix lightly. The mixture should be the consistency of pancake batter but doesn't have to be smooth. Stir in the green onions, turkey, and salt
3
In a large skillet, heat about 1 Tbsp oil over medium-high heat. Ladle about 1/2 cup batter into the skillet and spread it out to an 8-inch circle. Cook until edges turn brown and crispy, 3 to 4 minutes. The oil will give you that crispy edge. Flip it over, add a little bit more oil around the pancake, and cook for another 3-minutes or so until cooked through. Repeat with the remaining batter, adding oil as needed. Serve the pancakes hot out of the skillet. Cut into wedges or serve whole. They are best served while still hot