We got a beautiful bunch of fresh scallions from Sunbow Produce, a local (for me at least š)organic farm.
So, that got me thinking, "What can you do with scallions?", and you know the answer folks, SCALLION PANCAKES!!
For the first two minutes, you cook the pancakes with the lid on. That way, all the water that is evaporating from the pancake, turns into steam that will actually steam all the scallions inside the pancake, which sweetens up the spicy, oniony flavor we all know and love!
Though these pancakes may not be the healthiest thing you have cooked, the scallions themselves have pretty cool health benefits. They are known as one of the richest sources of Vitamin K. As well as being high in Vitamin C, Vitamin B9 (also known as folate), fiber and flavonoid antioxidants (which are found in almost all fruits and vegetables, and have anti-inflammatory and immune system benefits).
You may have tried these at your favorite Chinese restaurants, and I promise, this recipe will guide you in making scallion pancakes just as (if not moreš) flaky, crispy and a bit chewy as the ones you typically buy. I mean, when it comes to any fried food, it's impossible to beat when the treat is so fresh it's still sizzling from the pan. The process is surprisingly simple and the dough doesn't require very much resting time. So let's get started!
Ingredients (makes 6 pancakes)
300g flour
1/2 tsp salt
1/2 cup boiling water
1/4 cup cool water
60g oil*
1/2 tsp salt
50g flour
10-14 scallions (after its chopped, it should fill 1 cup)
oil for frying (I used grape seed oil, but, canola oil, safflower oil, and peanut oil all work well too)
*I find it easiest to use 30g oil and 30g vegan butter, that way the filling is thin enough to spread, but thick enough to easily roll. However, it also works to use the full 60g of oil or a full 60g of vegan butter.
Instructions
1. Using chopsticks, mix the flour and salt together. Slowly, pour in about a Tbs of the boiling water, stir, pour in another Tbs or so, stir and keep going until all the boiling water is gone. Then repeat the same process of adding water, then stirring, with the cool water.
2. Once all the water has been incorporated, use your hands to knead the dough into a rough ball. Let the dough sit in a bowl, tightly covered with a lid or plastic wrap for 10 minutes. This allows the flour to absorb the flour and will make the dough easier to knead.
3. After the dough has finished resting, knead the dough for about 5 minutes. A very smooth dough should form. If your dough is too dry, add a sprinkle more water, knead in and continue adding more water until it is smooth. Tightly cover the dough again and work on the filling.
4. Mix together the flour, salt and oil (and-or butter) in a bowl and set aside. Finely chop the scallions and then set them aside.
5. Divide the dough into 6 portions (about 80g each) and shape them into balls. Coat the balls lightly in oil (this prevents them from drying out). Stretch/roll one of the dough balls into a rectangle, close to 10"x6" (you should not need to use any flour on your surface).
6. Spread a Tablespoon of the filling and then sprinkle 2 Tablespoons of scallions evenly over the top. Then roll the dough up into a long log.
Roll up the long into a spiral shape. Put the spiral into a large plastic bag, air tight container or cover with plastic wrap. Then repeat with all the other dough balls, put each finished spiral in the plastic bag so that they won't dry out.
7. When you are ready to cook, dust your surface with flour and roll out one of the spirals.
8. Heat up a 8" or 9" on medium heat, pour in enough oil to cover the entire bottom of the pan. Take a little peice of dough off one of the spirals to test if the oil it hot enough (it should sizzle and bubble immediately after the piece of dough is put in). When the oil is hot, put in your rolled out spiral and cover the pan with a lid. Cook for 1 minute, then flip, cover and cook for another minute. Then, take the lid off and cook for 3 more minutes, flipping when necessary to get even browning.
9. While you are waiting for the first pancake to cook, roll the next one out. Once the pancake is done, allow it to cool on a wire rack. Repeat this process until all pancakes are cooked. Serve hot.
recipe altered from Omnivores Cookbook
These look delicious and I intend to give them a try. I always have known scallions as spring onionsš