Korean Scallion Pancake (Print Version)

# Ingredients:

01 - 1 teaspoon orange zest

02 - ¾ teaspoon pistachio extract

03 - 6 large eggs, room temp (warm)

04 - ¼ cups (250g) granulated sugar

05 - 10 tablespoons (140g) unsalted butter

06 - 2 tablespoons (28g) olive oil (extra virgin)

07 - 2 tablespoons (16g) cornstarch

08 - ¾ cup (80g) almond flour

09 - 2 cups (220g) pistachio flour

10 - ¾ teaspoon fine sea salt

11 - 5 oz (140g) dark chocolate (60-70%) chopped small

12 - 1 oz (28g) milk chocolate (30-35%) chopped small

13 - 1 cup (238g) heavy cream

01 - Set your oven to 350°F and get a 9-inch round pan ready—use butter and parchment paper to prep it.

02 - Combine the flours, cornstarch, and salt after sifting. Work the sugar into the zest with your fingers.

03 - Blend eggs until they're bubbly. Add the sugar zest mix and whip for 7-10 minutes until thick and light in color.

04 - Mix in small amounts of the soft butter and olive oil to the eggs. Stir in the pistachio extract at the end.

05 - Carefully fold in the dry ingredients just until everything’s mixed. Fill your pan and bake for about 40-45 minutes.

06 - Heat the cream, pour it over the chocolates, and let it sit a bit. Stir till creamy, then pour on cooled cake.

01 - Pistachio and almond flour proportions can be tweaked

02 - Eggs shouldn't be cold; bring to warm room temp

03 - Store in the fridge, good for five days max