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
CONG YOU BING (SCALLION PANCAKE) RECIPE BY TASTY
Here's what you need: flour, lukewarm water, oil, scallions, salt
Provided by Sylvia Bank
Yield 8 servings
Number Of Ingredients 5
Steps:
- In a large bowl, slowly add the water to the flour stirring with a wooden spoon until a dough forms.
- On a floured surface, knead the dough until it is soft and smooth.
- Making sure your work surface is floured, then cover the dough with a wet towel for 15-20 minutes.
- Cut the scallions into long thin strips and then cut the strips into small pieces.
- Flour a surface. Divide the dough into 4 pieces. Roll one of the pieces with a rolling pin until it is ⅛ inch thick.
- Pour 1 tbsp oil onto the rolled out dough. Spread it out. Salt generously. Add 1-2 Tbsp scallions and spread them out on top.
- Starting at the side closest to you, roll the dough into a log. Take one end of the log and twist it away from you while simultaneously twisting the other end toward you. The dough should want to form a circle.
- Coil the twisted log of dough into a small circle in the middle of the log and spiral the ends on top of their respective sides. Seal the ends of the log.
- Flatten the dough and roll it out with a rolling pin until it is ¼ inch thick.
- Place the pancake on a large frying pan over medium heat with ½ tsp of oil. Cook for about 5 minutes on each side until crispy and no longer appears or tastes like dough.
- Cut the pancake into 6 pieces. Enjoy while hot.
Nutrition Facts : Calories 317 calories, Carbohydrate 54 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, Sugar 0 grams
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
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