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
SCALLION PANCAKES
Provided by Food Network Kitchen
Categories appetizer
Time 3h34m
Yield 6 pancakes
Number Of Ingredients 5
Steps:
- Sift the flour and 3/4 teaspoon salt into a large bowl. Stir in 1/2 cup hot water until blended. If the dough is dry, add up to 2 more tablespoons water. Knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
- Divide the dough into 6 pieces and keep covered. One at a time, roll each piece into a 4-inch-long log, then stretch into a 14-inch-long rope. Brush with shortening and sprinkle with about 1 tablespoon scallion. Coil the dough into a circle, cover and set aside. Repeat with the remaining dough. Flatten the coils with your hand on a floured surface, then roll with a floured rolling pin into a thin circle. Cover and refrigerate for at least 2 hours.
- Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat. Add 1 pancake and cook until golden brown, about 2 minutes per side. Drain on paper towels and repeat with the remaining pancakes, adding more oil as needed. Cut into wedges to serve.
- For a dipping sauce, mix 1 tablespoon each sesame oil and sugar, 2 tablespoons each water and soy sauce and sliced scallions.
SCALLION PANCAKES
Wilson Tang owns Nom Wah Tea Parlor, the longest-running dim sum restaurant in New York City's Chinatown, and he recently released The Nom Wah Cookbook, which includes recipes for perennial favorites like scallion pancakes. "They're a classic," he says. "That flaky texture makes them a light appetizer," he says.
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 8 scallion pancakes
Number Of Ingredients 10
Steps:
- Make the dipping sauce: Combine the vinegar, soy sauce, sugar and sesame oil in a small bowl and whisk until the sugar dissolves; set aside.
- Make the scallion pancakes: Put the flour in a large bowl, then add the boiling water and stir with a wooden spoon until the dough forms a ball.
- Turn out the dough onto a lightly floured surface and knead until smooth, elastic and no longer sticky, 4 to 6 minutes. Transfer the dough to a large bowl, cover and let rest 30 minutes.
- Preheat the oven to 200˚ F. Divide the dough into 8 pieces, then roll each into a thin 8-inch circle on a lightly floured surface. Brush each circle of dough with 1/2 teaspoon sesame oil and sprinkle with 1 heaping tablespoon scallions; season with 1/8 teaspoon salt. Roll up each circle of dough into a cigar; then, working from one side, roll each into a coil, tucking the ends underneath. Lightly flour the surface again and roll each coil to a 7-inch pancake (1/8 inch thick).
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 pancake and cook until golden brown, 2 to 3 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining pancakes, adding 1 more tablespoon vegetable oil to the skillet each time and reducing the heat to medium if the pancakes are browning too quickly. Slice the pancakes into wedges. Serve with the dipping sauce.
FAST SCALLION PANCAKES
This isn't the dense scallion pancake you see served in Chinese restaurants, which is made with what amounts to bread dough. But this recipe is inspired by that pancake. Made with a simplified, scallion-laden batter, it is a fork-tender pancake reminiscent of a vegetable fritter. The flavor is great, and the preparation time is about 20 minutes, an improvement on the hours you'd need to let typical scallion pancake dough rise. They are good not only as a side dish, but also as a platform for stews and juicy roasts - place a couple on a plate and spoon the stew on top. And although I still associate them with Asian-flavor dishes, omitting the optional soy sauce makes them a perfect accompaniment to braised foods that use European seasonings. (If you omit the soy sauce, also feel free to use any vegetable oil, or even good olive oil.) The same formula can be used to make pancakes with other members of the onion family, especially shallots and spring onions.
Provided by Mark Bittman
Categories breakfast, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.
- 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.
- Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.
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
CHINESE SCALLION PANCAKES
Unlike true pancakes, "Cong You Bing" (or Chinese scallion pancakes) are made from a dough instead of a batter. The tasty appetizers are the perfect "sponge" for mopping up extra sauce and can be made ahead of time for convenience. Just wrap a green onion pancake in foil and reheat in the oven. -Jenni Sharp, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 8 pancakes (1/4 cup sauce).
Number Of Ingredients 13
Steps:
- Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes., Divide dough into 8 portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and 1/8 teaspoon salt. Roll into a thin cylinder (jelly-roll style); starting at one end, twist cylinder onto itself forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness., In a large skillet, heat 1 tablespoon canola oil. Over medium-high heat, cook 1 pancake at a time until golden brown, 2-3 minutes on each side., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.
Nutrition Facts : Calories 333 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 534mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
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.
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
HEALTHY SCALLION PANCAKES
I fell in love with the scallion pancakes at my favourite Chinese restaurant, but they're soooo greasy! This is a healthy version that's totally not authentic, but very tasty and easy to make. (Prep time includes dough resting time.)
Provided by piccola
Categories Breads
Time 45m
Yield 8 pancakes
Number Of Ingredients 8
Steps:
- Thoroughly mix flour and starch in a bowl. Using a fork, mix in the boiling water; add the cold water and mix with your hands until all the flour is incorporated.
- Let the dough rest, covered, for 20 minutes.
- Roll the dough into a long rope. Cut the rope into 8 piecess. Cover all pieces but one.
- On a floured surface, roll the piece of dough as thin as possible without tearing. Brush with sesame oil, sprinkle with scallions and salt.
- Roll up jellyroll-style. Coil the roll like a cinnamon bun. Roll out the bun until 1/4 inch thick.
- Repeat with other pieces of dough.
- Spray a nonstick pan with cooking spray and heat on medium-high. "Fry" each pancake, about 1-2 minutes per side, until the dough puffs up a little and becomes crispy.
- Serve as soon as possible - though they're good cold, too.
Nutrition Facts : Calories 122.3, Fat 2.2, SaturatedFat 0.3, Sodium 3.6, Carbohydrate 23.4, Fiber 3.5, Sugar 0.3, Protein 3.8
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- Prepare work station: Remove dumpling wrappers from the package and cover with a damp kitchen cloth to prevent them from drying out. Rinse, dry and thinly slice the scallions. Prepare a small bowl of water, oil with a pastry brush and small dish of salt.
- Make the pancakes: Take one dumpling wrapper and wet the edge of the left side with your fingers. Layer on another dumpling wrapper, gently press down and repeat once more. This will seal the wrappers and prevent them from falling apart. Brush some oil onto the dumpling wrappers, sprinkle with salt and sprinkle on the scallions.
- Roll the pancakes: Roll the wrapper from the bottom up (much like a cinnamon roll). Do not roll too tightly or it will be more difficult to flatten later. Pinch the two ends together to prevent scallions from falling out. It should now look like a mini cinnamon roll. Place it seam side up and roll into a spiral. Wet the end with some water (if its dry) and gently press it in to prevent it from unrolling.
- Flatten: Use the palm of your hands and flatten the pancake. If you want a thinner pancake, roll it out with a rolling pin. Do not roll out too much or the scallions may come out.
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