A very common addition to almost every Asian kitchen in some variation or another, scallion pancakes are known differently in different cultures. While my 9 year old will throw a fit to eat onion parathas (similar recipe in Indian cooking) he would be super excited to eat “scallion pancakes”. This is 101 in how to trick your kid into eating healthy!
Its a great and filling option for a snack for kids and adults alike! So here is my recipe for the pancake and the dipping sauce.
Serves 4
Ingredients:
Whole wheat flour 2 cups
Boiling water 1 cup
Sesame oil 1/4 cup
Thinly sliced scallion greens 1 cup
Salt to taste
For the dipping sauce:
Soy sauce 2 tbsp
Rice or white wine vinegar 2 tbsp
Sugar 2 tsp
Scallion greens, finely sliced 1 tbsp
Ginger, grated 1/4 tsp
Method:
Mix the flour,salt and the water to make a soft dough. Cover it with a damp cloth and keep it aside for 30 minutes.
Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a flat disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk.
Sprinkle with 1/2 cup scallions, and roll up like a jelly roll. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining pancakes.
Combine all the sauce ingredients and set aside at room temperature.
Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain. Cut into 6 wedges. Serve immediately with sauce for dipping. Repeat with remaining 3 pancakes.
Scallion pancake
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