Scallion Pancakes: Not So Korean, But…

What is it about pancakes?

Flat as a pancake

Flat as a pancake

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.

Salt and scallions

Salt and scallions

Koreans do a scallion pancake, but it’s mostly egg and scallion with just a dusting of flour.

The doughmaker

The doughmaker

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.

Dough needs to be pliable

Dough needs to be pliable

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.

Sprinkle with scallion and salt

Sprinkle with scallion and salt

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 it tight

Roll it tight

Roll and coil.

Roll and coil

Roll and coil

Eat your pancake while it’s hot.

Ready to serve

Ready to serve

 Chinese scallion pancakes

The ingredients

2 1/2 cups of flour

1 cup of warm water

1 bunch of scallions, chopped

kosher salt

safflower oil

*other options:

sesame seeds

chile flakes

The steps

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.


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