Any time Dan and I get Chinese delivery, we make sure to get an order of scallion pancakes and crab rangoons. They are equally delicious, but I always feel kind of bad eating (and loving) crab rangoons. I mean, they’re fake Chinese food! As a good Chinese person I feel like I should turn my nose up at it and treat it with the same disdain that I have for orange chicken and General Gao’s-anything. But they’re just so creamy and fried and delicious, and I can’t help myself from going back to them again and again. I’m not a strong person.
Scallion pancakes are different, though. My mom used to make me scallion pancakes for lunch when I was a kid. And, they’re offered on all the menus at even the most authentic Chinese restaurants. Surely that means they are legit? And I can love them without shame? Umm, I’m going to go with “yes” and help myself to another pancake.
– 2 cups flour
– 1-1/2 cups water
– 1 egg
– 1/4 cup vegetable oil
(I used olive oil this time though. Seemed fine.)
– 1 tbsp seasame oil
– 1/2 cup scallions/green onions, chopped
– Salt to taste (I used a heaping spoonful)
(2) Add scallions and stir until well-combined. Taste a little bit of the batter to make sure it’s salty enough for your tastes. Set aside
(5) Cook for about a minute, then flip. Cooked side should be golden brown. Cook other side until the same.
(6) Repeat previous step until all batter is cooked. Slice pancakes into squares or wedges. Serve hot with soy sauce for dipping. (I like to add some crushed pepper, seasame oil, chopped garlic and green onions to the dipping sauce)
给力！ I'll try this tonight. BTW, does the batter keep in the fridge at all?
I've always used all the batter in on go, so I'm not sure. But, the batter is a lot like regular pancake batter, so I imagine if you put it in a tightly sealed container or Saran wrap the bowl it'll be fine in the fridge for a day or two, definitely overnight.
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