Scallion pancakes
This is definitely an undertaking, but still simple enough for a weeknight, and very worth it!
Scallion pancakes
Time: 2 hours+ | Difficulty: 3/5 | Yield: about 8 pancakes
When I want a cooking project I can still make on a weeknight, and I have a lot of alliums (scallions, leeks, green garlic, etc) scallion pancakes are always what come to mind! Be warned, it’s a project—they require a fair amount of cleanup and at least a couple hours of your life, but they’re so fun and worth it. And if you make too many, turns out they’re also delicious the next day as leftovers, even cold!! Here is my recipe for one! (Makes about 8 pancakes)
Ingredients/Tools:
1 cup and 1 tbsp Flour
2tbsp or so of Vegetable oil
Scallions, whites and greens chopped (at least 4-5 stalks)
Spices: Garam masala, ginger powder, cinnamon, paprika, chili powder, chili flakes
Dipping sauce: Soy sauce, rice vinegar, sesame oil, garlic, ginger
Rolling pin
Silicone mat (or saran wrap across your counter)
Method:
Make the dough: In a little pot, heat up half a cup of water until it’s starting to form bubbles. Then add it to a cup of flour, and add a little bit of vegetable oil. Mix and knead until it forms a ball, building up that gluten, then rest.
Chop up many scallions!
Set them aside while you make the gravy: in the same pot, heat up 2 tbsp of vegetable oil. Then in a little bowl, mix 1tbsp of flour with garam masala, ginger powder, some chili powder, paprika, cinnamon, chili flakes, and salt and pepper. Mix well, add in the hot oil, then mix it all.
Flour a surface (I recommend using a silicone mat for less clean up, or cover your workspace with clingfilm!). Then roll out the dough in as big a rectangle as you can. Brush on the gravy. Add the scallions. Then roll it all tightly up and cut off the ends.
To form the pancakes, cut about an inch of dough, pinch the two open ends, and smush it down with your palm, swirly end down. Then roll it out so it’s thin and flat. So simple! (Tip: don’t roll too too thin, or the pancakes will get too crispy. Aim for the thickness of a couple coins.)
Fry them in a touch of oil on a skillet, flipping only once the first side has a good crisp. (Tip: use vegetable oil, not olive oil! Olive oil is smoke City at high heat!!)
Serve with an optional dipping sauce, with chopped ginger and garlic, soy sauce, rice vinegar, and sesame oil!
