What is it about pancakes?
I just like to eat them in all forms!
I see scallion pancakes on menus in Chinese restaurants. I can’t vouch for their authenticity because I see that fried chicken wings are on the menu too.
Koreans do a scallion pancake, but it’s mostly egg and scallion with just a dusting of flour.
The Chinese version is all about flour though–as in dough, ya dig? The trick is to get the elasticity of the gluten to kick in. You can either knead by hand or use a stand mixer. I used my Kitchenaid.
Just enough until my dough was smooth and shiny. About five minutes and stopping in between to pull the dough off the dough paddle or hook.
Then after you’ve flattened out the dough by rolling or stretching it out with your fingers, you are ready to sprinkle salt and scallions over it.
Roll and coil.
Eat your pancake while it’s hot.
Chinese scallion pancakes
2 1/2 cups of flour
1 cup of warm water
1 bunch of scallions, chopped
1. Mix flour and water in your stand mixer. Mix the dough until smooth and shiny. Brush the ball of dough with oil, cover with a damp cloth and let sit for 30 minutes.
2. Cut the dough into four pieces. Roll out your dough (9×12 if you can) on an oiled surface, brush with oil and sprinkle with salt and scallions.
3. Roll the long edge of the dough until you have a long snake. Cut in half and coil. Roll out your coil as flat as you can get it.
4. Heat your cast iron pan, oil it and fry your pancake until golden brown. About two minutes each side.
5. Cut into wedges with a pair of kitchen scissors. Serve with soy sauce.
* Add chile flakes or sesame seeds to the scallion and salt mixture.