Scallion Pancakes, a simple version – A small batch

October 24, 2015 at 2:55 pm Leave a comment

scallion pancakes

I stumbled upon this full-batch version on chinasichuanfood.com while clicking around Pinterest. It’s not as flaky as the original version, but as the OP says, it’s easier on a weeknight. Here’s my version for one or two.

1/2 cup AP flour
1/2 cup of water
1/2 cup chopped scallions (approximately 3)
1/2 teaspoon sesame oil
pinch of salt
pinch of five spice powder
pinch of pepper
oil for frying

Mix flour, water, salt, pepper, spice powder, and sesame oil together well
use a whisk to make sure there are no lumps
set aside for a few minutes

Coat the bottom of a medium-size skillet with oil
Heat on high

Combine the scallions with flour mixture
when oil is hot, pour batter into skillet, moving it around to coat the bottom of the pan evenly

Cook pancake until well browned and flip to cook the other side
when second side is browned to your liking, remove from pan and let rest on a paper towel to drain while you make the dipping sauce.

Dipping Sauce
1 tablespoon soy sauce
1 tablespoon vinegar (since I don’t usually have Chinese chinkiang vinegar on hand, I use seasoned rice vinegar)
a drop of sesame oil
1/2 teaspoon grated ginger
1/2 teaspoon sugar
sprinkling of scallions
sprinkling of chili flakes

Combine all ingredients

Cut the pancake into wedges and serve hot

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Entry filed under: Chinese, For One or Two, Main Course, Popular Ethnic Dishes, Vegetarian. Tags: .

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