Are they Chinese? Are they Korean? Who cares? They’re Great! I discovered wild scallions growing through the snow outside our cabin and considered what I could cook to showcase them. These asian pancakes are delicious and easy to make.
to see full instructional photo album, go to: frankie's scallion pancakes on facebook
You will need:
2 cups all purpose flour
¼ teaspoon salt
¼ teaspoon salt
1 cup warm water
toasted sesame oil
sugar and red pepper flakes are optional
First, get the pancake dough started: into a medium bowl, measure 2 cups of flour and a quarter teaspoon of salt (salt optional). Add one cup of warm water and mix to create a shaggy dough. Turn the dough onto a floured surface and knead for about a minute. Form into a ball and let the dough rest for about 20 minutes.
In the meantime, mince the scallions and set aside.
Mix 1 tablespoon toasted sesame oil into ¼ cup vegetable oil and set aside.
Make your dipping sauce: into a small bowl, measure 2 tablespoons rice vinegar, 2 tablespoons soy sauce, and 1 teaspoon of sesame oil. Add about a teaspoon of finely minced ginger and some of your minced scallions. You can add a little sugar and/or red pepper flakes if you like.
Now back to the pancake dough: Cut a hunk off and roughly form it into a ball. Roll it out to a little less than 1/4 inch thick. Don’t worry about the shape at this point. Brush the surface with the sesame/vegetable oil mixture and sprinkle with scallions. Now roll up the pancake and then form the roll into a spiral. Press the spiral down with the palm of your hand and roll it out again to less than ¼ inch thick. Continue to form pancakes with the rest of the dough.
To cook the cakes: put a pan on medium/high heat. Add about a tablespoon of the sesame/vegetable oil mixture to the pan. It should smoke a little bit when the temperature is right. Fry the pancake for about 2 minutes on each side. Add more oil to the frying pan for each pancake.
Cut into wedges and serve with dipping sauce.