Ok, so, I borrowed this recipe from CD Kitchen, and adapted it slightly. Scallion Pancakes are one of my favorite Chinese Food crave able dishes. They pop into my head at the oddest moments, and sometimes there is just no place to get them that I don’t think they will arrive as gross grease bombs that make me feel awful!
I will never worry about that again! These pancakes are super easy to make, take the bare minimum of ingredients that almost everyone has in their pantry, and are so worth the effort! They’re really fun to do, and would be a great way to introduce kids to cooking!
If you don’t have green onions or scallions readily available, you can use finely sliced onion, or omit them. And, you can experiment with other fillings you love, and I will do on my next go around! They’d be delicious with truffle salt and cheese added into the dough, or other herbs and veggies. You can really use anything that is thin and doesn’t require lots of cooking. Savory and sweet!
All in this takes about 20-30 minutes, and makes 4 pancakes. Measurements for ingredients are estimates, as you might need more of less flour depending on your environment.
Ingredients:
1c flour
1/4 tsp salt
1/2 c water
1-2 pats of butter, melted
1c chopped scallions
~3-4 Tbs sesame oil
1 Tbs sesame seeds (optional)
Directions:
Combine the flour, salt, and water in a bowl and mix with a wooden spoon until a dough forms. You might need more flour or water to get a firm consistency. Dough can be a little sticky.
Divide dough into 4 pieces, no need to be exact. Place first piece onto floured work surface, and cover the remaining pieces in the bowl with a damp cloth.
Roll out the dough with a floured rolling pin as thin as you can, in a rough circle shape. Go in small strokes, and add flour to the dough or pin if needed to make sure it does not stick. You should be able to just barely see through the dough, but make sure you don’t rip it in the process.
Brush dough with melted butter, sprinkle some of the sesame seeds and a handful of scallions to taste, and fold dough over scallions to cover. Fold over again, and even a third time to create a few layers and trap scallions inside. Now you can begin to roll dough flat again. If scallions are coming out or holes open through dough, simply fold dough over that area to cover. You cannot really mess it up or make a mistake!
Once you have rolled out the dough to a thin circle or square, heat a fry pay on high and use 1/2-1 Tbs of oil to lightly pan fry the dough to get lots of little brown pockets. You can use more oil if you want a really fried pancake, but I like it less fried. Flip over, repeat until browned on the other side. Dry with paper towel, cut into triangles or squares, and enjoy!
I like to dip in soy sauce, or soy/ponzu or a little chili oil/soy sauce/ginger. Super delicious and satisfying!
A Pinch and a Dollop 