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- Cheesecake – Summer Edition
May 3, 2013 • Posted by Christina Fong
Let’s not get into the technicalities of the differences between green onions, spring onions, and scallions. All we know is scallions are delicious, and now that it’s spring, we’ve entered peak scallion season.
Scallions, which can be cooked whole or used as a seasoning or garnish, taste similar to onions only milder in flavor. Most dishes incorporate it for its subtle sweetness and this dish is no different. Scallion pancakes are typically more savory than sweet but the scallions add a nice bit of flavor, and these pancakes serve well as an appetizer or if you’re really hungry, a nice mid-day snack. While they’re fairly easy to make, the perfect scallion pancake requires practice. That means no burnt/blackened bubbles, a crisp exterior, and an overall light, flaky texture.
Makes 6 small pancakes
2 cups all-purpose flour
2/3 cup warm water
1 bunch scallions, finely chopped
- Mix flour and water in a large mixing bowl until formed into a smooth dough. Knead dough on a lightly floured surface for a few minutes until it is more elastic.
- Lightly coat the entire surface of dough with vegetable oil. Place it in a bowl, cover it with a damp cloth or plastic wrap and let it rest for 30 minutes.
- On a lightly floured surface, roll out your dough and divide into 3 equal parts. Roll each part into a tube, about 1-inch thick, and cut in them in half.
- Roll out each part into a circle with a rolling pin (there should be 6 parts by now). Lightly brush them with sesame oil and sprinkle them with chopped scallions and a pinch of salt.
- Roll each circle into another tube and coil them so they resemble a cinnamon roll. The tighter you roll up each part, the more layers you’ll get in each pancake.
- Again, use your rolling pin to flatten each coil into a small pancake.
- Heat a skillet or cast-iron pan over medium-high heat with a drizzle of oil. Fry each pancake until golden and crisp, about 2-3 minutes on each side, while constantly swirling the oil.
- When ready, transfer them to a plate, cut each into wedges of 4-6 depending on how you like them, and serve immediately with your choice of dipping sauce.