Foodie, Recipe, Snacks

Scallion Pancakes

January 18, 2012

 

These pancakes have become our new weekend “go-to” lunch.

So simple and so easy to throw together.

If you love dumplings, then you’ll love these scallion pancakes.

What You’ll Need:

-1 1/2 cups all purpose flour (full disclosure: I used bread flour; it’s the only flour I had on hand and it worked beautifully.)

-3/4 cup hot water

-1/2 tsp salt

-1 bunch of scallions; chopped

-sunflower oil (you could also use sesame oil or canola oil too)

In a medium sized bowl, combine flour, salt, and hot water . Stir until dough starts to form. Knead the warm dough until it’s smooth and slightly elastic. Cover with a dish towel and let rest for 30 minutes.

Now,  step-by-step visual instructions on how to make these scallion pancakes:

First: Let your dough rest for 30 minutes

Cut dough into 8 equal pieces

Roll the pieces into dough balls

Using a rolling pin, flatten a dough ball

sprinkle 1/8 of the chopped scallions onto the flatten dough round

Roll

Keep Rolling! (until it’s a scallion filled dough tube)

Now, roll it up (again); until it resembles a snail’s shell (are you still with me?)

Using the palm of your hand, flatten the rolled dough tube

Use a rolling pin to flatten the pancake into a 4″ round. Repeat these steps 7 more times; layering each completed pancake between pieces of parchment.

In a cast iron skillet, heat several tablespoons of oil until HOT. Carefully place pancakes in the hot oil. Turning after a minute or two (until either side is barely browned). Place on paper-towel lined plate (or a wire rack) to cool while you finish frying the rest.

Serve with soy sauce. Enjoy.

Makes 2-4 servings

 

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1 Comment

  • Reply Susie January 18, 2012 at 2:17 pm

    Wow Abbie! These look fantastic! Gonna be trying them, maybe with spelt flour since we’re going as gluten free as possible these days.

    And the photos! Gorgeous!

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