EASY SCALLION PANCAKES
A nice change from sweet pancakes. They accompany savory dishes nicely.
Provided by linda
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 13m
Yield 4
Number Of Ingredients 9
Steps:
- Combine milk, flour, egg, scallions, water, baking powder, salt, and ground ginger in a bowl. Mix until batter is smooth.
- Heat oil in a skillet over medium heat. Pour batter into the skillet to make 4 pancakes. Cook until bubbly, about 2 minutes. Flip and cook until desired brownness is reached, about 1 minute more.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 21.4 g, Cholesterol 50.2 mg, Fat 4.8 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 1.3 g, Sodium 451.6 mg, Sugar 2.6 g
EASY SCALLION PANCAKES
Steps:
- In a medium bowl add 2 cups of flour and create a well in the centre. Pour the hot water into the centre of the well. Mix the flour and water together using a fork only until it is cool enough to mix with your hands and gently start to press and knead the flour and water mixture together to form a smooth ball of dough.
- Keep the ball of dough in the bowl and cover with plastic wrap. Let rest in a warm place for 1/2 an hour.
- In a small bowl mix together 2 tbsp of vegetable oil, 2 tsp sesame oil, 1 1/2 tsp of salt and 1/2 tsp of 5-spice. Set aside.
- Flour a hard surface and roll the dough out into a long roll and then cut into 4 even pieces
- On a lightly floured surface roll a piece of the dough out to a circle that is about a 1/8" thick.
- Using a basting brush base side facing up of the rolled out dough with the oil and spice mixture. Top with a 1/4 of the green onions.
- Gently roll the dough into a long tube and then reroll out into a circle that is 1/8"- 14/" thickness. Set Aside and repeat this method with the other 3 pieces of dough.
- Heat a non-stick skillet to medium-high heat and add a tsp of vegetable oil. Spread the oil out as evenly as possible across the pan. Add one of the rolled out scallion pancakes and cook for about 3 minutes. Flip and add another tsp of vegetable oil to cook the other side for about another 3 minutes or until both sides are crispy and golden brown. Repeat this until all 4 scallion pancakes are cooked.
- Cut each pancake into triangles and serve.
Nutrition Facts : ServingSize 1 pancake, Calories 356 kcal, Carbohydrate 49 g, Protein 6.7 g, Fat 15 g, SaturatedFat 10 g, Sodium 876 mg, Fiber 2.1 g, Sugar 1 g, UnsaturatedFat 3.7 g
QUICK CHINESE SCALLION PANCAKES (VEGAN)
You can have these quick and easy Chinese Scallion Pancakes cooking on the stove top within five minutes. Inspired by the method to make Western-style pancakes, I've adapted it to make Chinese savoury pancakes. The only tools required for these quick scallion pancakes is just one bowl and one skillet.
Provided by The Worktop
Categories Breakfast Brunch Pancakes Pancakes and Waffles Savory
Time 25m
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the flour, water, sesame oil and salt using a whisk until smooth. Set aside.
- In the meantime, wash and finely chop the scallions, discarding the roots and the tips of the green tops. Using your fingers, quickly break apart the chopped scallions to separate out the layers. Mix into the batter.
- Heat about 2 teaspoons of oil in large frying pan (I use one that is 10-inch / 25-cm) on medium-high heat. When the pan is hot, swirl the oil around so it coats the pan. Quickly ladle on the batter in the shape of a ring, then immediately use a spatula to spread the batter to fill the ring, and to spread the batter outward to make the pancake into a circle (I use about 3/4 cup of batter for each pancake on a 10-inch pan). The batter will cook quickly on the hot pan, so just spread it around as much as you can. Cook the pancake for about 4 minutes, periodically lifting the pancake up to check if the bottom has browned. When the scallion pancake has browned on the bottom, lift the pancake up with a spatula, quickly add a bit more oil to the pan, and flip the pancake. Cook for another 4-5 minutes until the bottom is browned. Remove from heat and set on a oil absorbing paper (or paper towel) to remove the excess oil. Repeat with the remaining batter. Using 2 frying pans simultaneously will speed up the cooking process.
- Serve immediately.
Nutrition Facts : Calories 351 kcal, Carbohydrate 48 g, Protein 6 g, Fat 14 g, SaturatedFat 2 g, Sodium 444 mg, Fiber 2 g, ServingSize 1 serving
EASY SHORTCUT SCALLION PANCAKES
An easy scallion pancake recipe with just 4 ingredients and 20 minutes of prep. Freezer-friendly & just as good as our traditional scallion pancake recipes!
Provided by Judy
Categories Appetizer
Time 20m
Number Of Ingredients 4
Steps:
- Take the dumpling wrappers out of the refrigerator, and let them warm up a bit (they don't necessarily have to be at room temperature, but they shouldn't be cold). Wash the scallions and pat them thoroughly dry with a clean kitchen towel. Slice the scallions in half lengthwise and finely chop them.
- Prepare a small dish of salt and a dish of oil, along with a pastry brush.
- On a clean work surface, take a dumpling wrapper, brush it with a thin layer of oil, and lightly sprinkle with salt. Then cover with a layer of scallions. Top it with another dumpling wrapper, and lightly press it down. Repeat the process until you have 4-7 layers of dumpling wrappers.
- Use a rolling pin to roll the layered dumpling skins into a pancake--however thick or thin you like. Rotate the scallion pancake as you roll to get a perfect round shape.
- Heat a flat-bottomed non-stick or cast iron pan over medium heat. Spread 1 tablespoon oil around in the pan, and add the scallion pancake. Cook each side until golden brown, about 2-3 minutes per side. (Avoid using high heat, as it will burn the pancake without cooking it through).
- If the pan looks dry after flipping the pancake, you can add another tablespoon of oil.
- Enjoy these plain or with a dipping sauce! We've found that they go great with our dumpling dipping sauce.
Nutrition Facts : Calories 207 kcal, Carbohydrate 30 g, Protein 5 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 4 mg, Sodium 717 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRISPY SCALLION PANCAKES
Also known as "cong you bing", this savory flatbread is made by layering dough with oil and thinly sliced scallions and then frying to give a crispy exterior, but slightly chewy, interior. Serve them plain, or with your favorite Asian dipping sauce.
Provided by Kim's Cooking Now
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Mix flour and salt in a bowl. Pour in boiling water slowly, while mixing with a fork, until all the water is absorbed. Pour in cold water and mix with your hands until the flour has been incorporated. Turn out mixture onto a clean surface and knead until smooth, about 5 minutes. Cover dough with a piece of plastic wrap and let it rest for 20 minutes.
- Divide dough into 4 equal pieces. Lightly grease your work surface. Working with 1 piece at a time, roll out dough into a thin rectangle. Brush with melted chicken fat and sprinkle with 1/4 cup scallions. Starting on the long edge, roll dough into a rope. Roll the rope into a coil and tuck the end underneath. Press down with your hand to flatten slightly, and set aside. Repeat with the remaining dough and scallions.
- Lightly grease your work surface to prevent sticking. Roll each dough coil into a circle, about 7 inches in diameter.
- Heat a cast iron skillet over medium-high heat and add enough vegetable oil to cover the surface of the pan. Add 1 pancake to the hot oil and fry for 1 minute. Flip and fry for 1 more minute on the other side. Continue to cook, flipping regularly, until each side is evenly browned, pressing down with a spatula if necessary to ensure even browning. Remove to a cutting board to cool. Repeat with the remaining pancakes. Serve warm.
Nutrition Facts : Calories 375 calories, Carbohydrate 55.6 g, Cholesterol 8.2 mg, Fat 13.1 g, Fiber 2.6 g, Protein 7.7 g, SaturatedFat 3.3 g, Sodium 442.9 mg, Sugar 0.8 g
QUICK SCALLION PANCAKES
From Mark Bittman's book, "The Minimalist Cooks at Home". Quick, delicious, and not too high in carbs. Great with a simply grilled piece of fish or Asian flavored chicken, tofu, beef or pork.
Provided by nepoconnell
Categories Lunch/Snacks
Time 20m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a medium pot of salted water to boil while you trim the scallions. roughly chop 3/4 of them, and mince the remainder.
- Add the larger portion of scallions to the water and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work. (I used an immersion blender, because I was too lazy to drag out the big blender. Worked just fine.).
- Mix the puree with the egg and soy sauce, then gently stir in the flour until blended; add pepper and the reserved minced scallions. Film a non-stick skillet with oil and turn the heat to medium high.
- Drop the batter by the tablespoon or 1/4 cup, and cook the pancakes about 2 minutes per side, or until lightly browned. If necessary, pancakes can be held in a 200 degree oven for about 30 minutes.
- I serve with just simple soy sauce as a dip.
Nutrition Facts : Calories 135.9, Fat 8.2, SaturatedFat 1.6, Cholesterol 52.9, Sodium 140.4, Carbohydrate 12.1, Fiber 0.4, Sugar 0.2, Protein 3.4
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