SCALLION PANCAKES
Provided by Tyler Florence
Time 16m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the dipping sauce: Combine all the dipping sauce ingredients in a bowl and let it sit while you make the pancakes. Remove the ginger and cilantro before serving.
- For the pancakes: Put the egg, water, sesame oil, and salt into a blender and blend well. Add the flour and blend until smooth, it should be the consistency of heavy cream. Stir in the cilantro, scallion, and sesame seeds. Heat a large nonstick skillet over medium high heat; add 1 teaspoon peanut oil and spread it around the pan with a paper towel. Pour in half the batter, swirling and tipping the pan to get one thin layer over the bottom of the pan. Cook until set, about 2 minutes. Flip the pancake with a spatula and cook on the other side for about 1 minute. Place the scallion pancake on a platter and make another pancake with the remaining batter. Cut the pancakes into wedges or roll them up and cut them into pieces. Serve with the dipping sauce.
CHINESE SCALLION PANCAKES
Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat.
Provided by Mei
Categories Appetizers and Snacks
Time 1h45m
Yield 4
Number Of Ingredients 6
Steps:
- Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
- Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
- Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
- Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 51.8 g, Fat 14.3 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 2.2 g, Sodium 1756.6 mg, Sugar 1.5 g
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
SCALLION CILANTRO PANCAKES
Yield Makes 32 hors d'oeuvres
Number Of Ingredients 16
Steps:
- Stir together soy sauce, vinegar, and oil in a bowl, then stir in sesame seeds.
- Whisk together flours, salt, whole egg, yolk, water, chile, pepper, and sesame oil in a bowl (batter will be thin). Heat 3/4 teaspoon vegetable oil in an 8-inch nonstick skillet over moderately high heat until hot but not smoking. Pour in 1/3 cup batter, then scatter one fourth of scallions and one fourth of cilantro leaves over top, gently pressing into pancake. Fry pancake until underside is pale golden, about 2 minutes. Turn pancake over and cook until scallions are lightly browned, about 1 minute, then transfer to paper towels. Make 3 more pancakes in same manner, adding vegetable oil to skillet each time (there may be some leftover batter).
- Transfer pancakes to a cutting board and cut each into 8 wedges. Serve warm or at room temperature, with dipping sauce.
- *We like Arrowhead Mills brand; visit arrowheadmills.com for stores nearest you.
SCALLION PANCAKES
Provided by Stephanie Izard
Categories main-dish
Time 7h15m
Yield 32 pancakes
Number Of Ingredients 27
Steps:
- For the roux: Melt the butter over medium heat in a medium saucepan, then whisk in the flour, salt and sesame oil. Cook, whisking constantly, until light amber in color, 5 to 7 minutes.
- For the first dough: Mix the flour and boiling water together in a small bowl until a dough forms. Knead for a minute or two to make sure that everything comes together. Set aside.
- For the second dough: Meanwhile, pour the room temperature water into the bowl of a stand mixer and top with flour and salt. Mix with the dough hook on medium-low speed until dough starts to come together. While dough is in the beginning phase of mixing, add in the hot water dough in small chunks. Knead on medium-low speed until the dough comes together and leaves the sides of the bowl. Turn out onto a work surface (oiled so the dough does not stick) and knead by hand until smooth and one consistent temperature; be careful not to overwork. Wrap tightly in plastic and let rest at room temperature for at least 30 minutes.
- For rolling out: Divide dough into 65-gram portions and cover with plastic wrap. (The dough dries out very quickly before it is rolled out, so be sure to keep it covered if you are not working with it.) Squeeze a tablespoon or so of oil onto a very clean marble, stone or metal countertop and spread around. Place one dough ball in the center of the oiled surface. Gently but using force, roll dough ball with a floured rolling pin until very thin and slightly translucent. The rolled dough will be oddly shaped and that is okay. If the dough rips, that's also ok--it's still usable. Once dough is rolled to translucent point, brush with a layer of roux and sprinkle with 2 tablespoons of sliced scallions.
- Working from the bottom end of the rolled dough (the end closest to your body), begin gently rolling dough up like a cigar. The end result will be a long "snake". Twist the snake into a coil. Smash the coil down with your palm and roll this into a 6- to 8-inch-wide pancake. Repeat until all your pancakes are complete. Store pancakes in the refrigerator between layers of parchment paper greased with oil until you're ready to cook.
- Heat a pan over medium-low heat. Add a small amount of oil and a cold pancake to the pan. Cover with a lid and cook until light golden brown, 4 to 5 minutes, before flipping and covering again. Cook the other side until golden brown, another 4 to 5 minutes. Remove to a plate. Serve the hot scallion pancakes with the slaw.
- For the ginger soy dressing: Combine the mustard, soy sauce, vinegar, maple syrup, ginger and shallot in a blender and blend until smooth. Add the egg yolk and turn blender on low speed. Drizzle in the oil until the dressing is thickened. Season to taste with salt and pepper.
- For the slaw: Stir together the cabbages, mushrooms, cilantro, mint and parsley. Drizzle with the dressing and toss to coat.
SCALLION PANCAKES
This is some gorgeous finger food, I got the recipe from some food magazine ages ago. Would go well as a apetizer to a Chinese or maybe Mexican dinner. I would suggest using small tortillas, but if you only have bigger ones you also need a bigger frying pan.
Provided by kolibri
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the egg and the sesame oil.
- Put the tortillas on a flat surface and brush one side liberally with the egg-oil mixture.
- In a small bowl, mix the scallions and the cilantro.
- Divide the mixture between two tortillas, spread even but leave 1 inch border.
- Pour reminder of the mixture on the scallions, but make sure you don't overdo it and it doesn't flood.
- Top the filled tortillas with the remaining ones, brushed side down and press edges to seal. You might need to do this while frying too.
- Heat the oil in a pan, add one pancake and cook until crispy and golden brown, about 2-3 minutes per side. Transfer to a plate and repeat with the other tortilla.
- Cut pancake into six wedges and serve with a dipping sauce.
Nutrition Facts : Calories 230.5, Fat 15.2, SaturatedFat 2.5, Cholesterol 46.5, Sodium 1216.8, Carbohydrate 17.7, Fiber 1.6, Sugar 1.2, Protein 6.4
EASY SCALLION PANCAKES
Scallion pancakes are a tasty, bursting-with-flavor appetizer. Brushing the tortillas with an egg-white mixture helps to seal the edges.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together egg white and sesame oil; brush over one side of each flour tortillas.
- In a small bowl, mix together scallions and cilantro. Divide mixture between 2 tortillas; spread in an even layer, leaving a 1-inch border. Top with the remaining 2 tortillas (brushed side down), and press edges to seal, forming 2 pancakes.
- In a medium nonstick skillet, heat 2 teaspoons vegetable oil over medium heat. Add 1 pancake; cook until golden brown, 2 to 3 minutes per side. Transfer to a plate. Repeat with remaining 2 teaspoons oil and remaining pancake. Cut each pancake into six wedges, and serve with Soy Dipping Sauce.
More about "scallion cilantro pancakes recipes"
SCALLION PANCAKE RECIPE – HOW TO MAKE IT CRISPY AND FLUFFY
From tasteasianfood.com
VEGAN SCALLION PANCAKES - CILANTRO AND CITRONELLA
From cilantroandcitronella.com
CHINESE SCALLION PANCAKES (SHALLOT PANCAKES)
From recipetineats.com
CHINESE SCALLION PANCAKES (葱油饼) - OMNIVORE'S …
From omnivorescookbook.com
BEST TAIWANESE FLAKY SCALLION PANCAKES RECIPE - HOW …
From 177milkstreet.com
VEGAN SCALLION PANCAKES - CILANTRO PARSLEY
From cilantroparsley.com
SCALLION PANCAKES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CRISPY SCALLION PANCAKE RECIPE — DASH OF SOY CULINARY SCHOOL
From dashofsoy.com
THIS EASY RECIPE FOR SCALLION PANCAKES ONLY NEEDS 4 INGREDIENTS
From thekitchn.com
SCALLION PANCAKES RECIPE (WITH VIDEO) | RECIPE | CILANTRO LIME RICE ...
From pinterest.com
CHINESE SCALLION PANCAKES - TRYCHINESEGOODIES.COM
From trychinesegoodies.com
CILANTRO SCALLION PANCAKES - BY MARIA ZIZKA
From mariazizka.substack.com
SCALLION PANCAKES RECIPE | BON APPéTIT
From bonappetit.com
TASTETORONTO | FLAKY SCALLION PANCAKES
From tastetoronto.com
SCALLION PANCAKES RECIPE - ALTON BROWN
From altonbrown.com
RECIPE: CILANTRO-SCALLION PANCAKES — MARIA ZIZKA
From mariazizka.com
35 SCALLION RECIPES (+ BEST GREEN ONION DISHES) - INSANELY GOOD
From insanelygoodrecipes.com
SCALLION CILANTRO PANCAKES RECIPE - FRIENDSEAT.COM
From friendseat.com
SHANGHAI SCALLION PANCAKES - RECIPE - FINECOOKING
From finecooking.com
SCALLION PANCAKES WITH ZUCCHINI RECIPE | FEASTING AT HOME
From feastingathome.com
SCALLION CILANTRO PANCAKES — EDGY VEGGIE BYTES
From edgyveggiebytes.com
9-LAYER CHINESE SCALLION PANCAKES - THE WOKS OF LIFE
From thewoksoflife.com
EASY SCALLION PANCAKES (ONLY 4 INGREDIENTS!) - THE WOKS OF LIFE
From thewoksoflife.com
TAIWANESE SCALLION PANCAKE (EXTRA CRISPY & FLAKEY!) - TIFFY COOKS
From tiffycooks.com
SPINACH-SCALLION PANCAKES WITH LIME-CILANTRO BUTTER RECIPE
From recipeland.com
SCALLION PANCAKES - STEPHANIE IZARD
From stephanieizard.com
GLUTEN FREE LITTLE SCALLION AND CILANTRO PANCAKES
From arrowheadmills.com
QUICK SOURDOUGH HERB AND SCALLION PANCAKES - KING ARTHUR BAKING
From kingarthurbaking.com
CILANTRO-SCALLION BREAD RECIPE | BON APPéTIT
From bonappetit.com
SHORT RIB SCALLION PANCAKES - KIKKOMAN FOOD SERVICES
From kikkomanusa.com
CHINESE SCALLION PANCAKES | COOK CLICK N DEVOUR!!!
From cookclickndevour.com
HOMEMADE SCALLION PANCAKES (VEGAN) — THE LALO LAB
From thelalolab.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love