AUGUST 20, 2010
When ever we go to a Chinese Restaurant, the first thing I look for, on the menu, are the scallion pancakes. I was first introduced to these savory yet flakey dough pancakes back in the mid 80’s. Back in the day when MIguel and I had the luxury and freedom to pretty much do what ever we wanted, when ever we wanted, On those care free evenings, we would hit Mandarette for a late night snack. We always ordered the same thing
( unless we were others ); scallion pancakes, cold summer noodles, and the pan fried string beans with fresh garlic. So good!
I have not been able to find a scallion pancake as good, until yesterday. This pancake, made in my very own little kitchen was just as good as the savory pockets of dough with green onions that are reminiscent of those leisurely, late night snacks.
inspired from here
yield: 2 large pancakes
250g (8.8 ounces) all-purpose flour
1/2 tsp. salt
110 ml (3.9 ounces) warm water
20g scallions, green part only, chopped
vegetable oil or ghee for frying
• sift flour and salt in a large bowl. make a well in the middle and add the warm water. using your hands, slowly mix to a dough.
• cover the dough in plastic wrap and let rest in the fridge for 30 minutes ( I let it rest longer ).
• divide the dough into 2 equal parts
• place one of the portions of dough on a lightly floured surface ( I use a marble slab ). using a rolling pin, roll it out to a circle, as thin as possible. the thinner the better as it will make a flakier pancake.
• brush the surface with the oil and sprinkle half the scallions over the top.
• roll up the dough, like a cigar, pinching the edges to seal in all the goodness inside.
• now take your “cigar” of dough and coil it, like a snail. once coiled, flatten slightly with the palm of your hand. using your rolling pin, roll out to a large circle.
• heat a non-stick pan with a little bit of ghee. over medium heat, cook the pancake about 4-5 minutes per side, until lightly golden brown, crisp, but not burnt.
• repeat with other pancake.
I served my pancakes with two dipping sauces. one was straight rice wine vinegar with julienned ginger and the other was a mixture of plum sauce, hoisin sauce and a very little bit of rice wine vinegar.