Scallion Pancakes

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I haven’t blogged in a while, so that was my plan for today. Well, first I went to a craft fair and got some vegan ice cream, but then it was cooking or bust! I was feeling completely uninspired until a Facebook post changed all that. From my friend Steve: “Does anyone want some (potentially strong) scallions? We’re harvesting what we have in our terrace garden in order to make room for basil & tomato plants, and there’s more than what we can possibly use. Let us know if you want some!”

Kismet! I texted him immediately. A quick search of my blog told me I haven’t made scallion pancakes for you yet. Scallion pancakes! So impressive, so easy, very few ingredients. I couldn’t find the recipe I’ve used previously, but I found a similar one from this great blog called the Crepes of Wrath.

The technique for scallion pancakes is a little tricky, but stay with me. I took step-by-step pictures. First, you mix the flour and water in a food processor (or in a bowl with your hands). Then, you let it rest for 20 minutes. Then here’s what happens:

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Got that? Ok I’ll give it to you in words:

Scallion Pancakes
Recipe from the Crepes of Wrath
2-1/3 cups flour
1 cup hot water
2 Tablespoons olive oil, plus more for frying
1 teaspoon kosher salt
1 teaspoon sesame oil
6 scallions, sliced thinly (I like to use a pair of scissors for the green part of the scallions, it feels much more efficient than a knife)

In the bowl of your food processor, or just in a bowl, add flour and gradually add in hot water. Pulse or mix until the dough comes together, keeping in mind you might not need all the water.

Lightly flour a surface and kneed your dough a few times by rolling and stretching the dough through the flour. Do this a few times and then roll into a ball. Lightly grease a bowl and put the ball of dough in the bowl. Cover with a damp cloth. Let the dough rest for about 20 minutes.

Rip the dough into six equal pieces. Refer to the photos above for these next couple steps if you get confused. Roll one of the pieces of dough into a circle with a rolling pin, about 5 inches in diameter. Mix together the sesame oil and the olive oil in a small bowl. Brush the dough circle with the oil mixture, sprinkle with salt, then cover with scallions. Roll the pancake up like a tube, then coil it into itself like a snail, making sure to tuck the end in so it stays in a circle. Roll the snail with a rolling pin so it again becomes a 5-inch circle. Repeat with the five other dough balls.

Heat a skillet over medium-high heat with a couple tablespoons of olive oil. You are not deep frying so don’t fill the pan with oil. Add your pancakes to the pan, a couple at a time, and cook 4-5 minutes on each side. Line your plate with paper towels to blot off the excess oil. I served these with a soy sauce/ ginger/ brown sugar/ sriracha mixture. They would be delicious with a stir fry or some veggies!

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