• Andrew BeauChamp

Scallion Pancakes


Ingredients

1 ½ cups unbleached flour

¼ cup warm water

olive oil

salt and pepper

2 cup scallions, green part to lite green parts, chopped

3 cloves of garlic, minced

Instruction

Mix flour with water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly with 1/2 tablespoon oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

Cut the dough into 6 equal parts. Lightly spread a little flour in your working area.

Roll out one part of the dough until it is a thin round shape.

Brush the top of the dough with oil, sprinkle it evenly with chopped scallions, salt and pepper

Sprinkle with some minced garlic.

Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough, stretch out a little bit

Then roll out the snake shaped dough bundle again into a snail shaped pancake.

Roll out the snail shaped dough bundle very gently again into a flat, smooth, round pancake

Heat a heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.

Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown

Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.

Enjoy

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