This is my version of Chinese Scallion Pancakes. Warning in advance; these puppies are highly addictive!
Cut in squares they are the perfect snack, appetizer or party food for any pancake lover, not only because they’re so darn tasty and pretty cheap to make, but also because they’re hardly any work and only contain normal ingredients. They can be eaten warm as well as cold and you can clean out your fridge/vegetable drawer for them as well. It’s also a great way to sneak more veggies into your kids diet.
Giving you the basics because my ingredients tend to vary, it depends on what’s in my fridge. If you want to turn them into a full meal you can add some leftover chicken or thinly sliced ham. Throw in a handful of mushroom slices, bell pepper strips, bean sprouts, or bamboo shoots for a bit of crunch… drizzle Chinese red sauce or sweet chili sauce on top and you’re all set.
Ingredients:
6 scallions (green onions/spring onions)
1 cup chicken broth
1 cup all-purpose flour
1/2 a tsp salt
4 bacon rashers
2 eggs
Optional: red sauce or chili sauce
Directions:
* this recipe makes for 4 pancakes
I suppose you could use regular onions, but spring onions work so much better for these pancakes. I’m using 6 of them.
Thinly slice the spring onions diagonally (in a diamond shape).
Break two eggs over a big bowl and lightly beat them.
This step depends on how salty your broth is, mine wasn’t that salty so I’ve added 1/2 a tsp salt to the eggs
Add the spring onions, flour and 1 cup of chicken broth. Stir until it’s a smooth batter.
I’ve chopped up a few bacon rashers and added them to the batter.
Adding a few drops of sesame oil to the batter gives a great flavor!
Pour a little oil (mine was peanut oil) in a skillet and pour 1/4 of the batter in there. Cook until the edges turn brown.
Flip the pancake over and cook the other side for a minute or 2. Until slightly brown. Bake all the pancakes like this.
Now of course my intro and end shot needed chopsticks. And with me being a props addict, I needed special chopsticks. Are these cute or what? I really had to think of Steamy Kitchen when I bought these!
I like to cut them in squares and serve them with either Chinese red sauce or sweet chili sauce for dipping. Sprinkle some thinly sliced spring onions and red chili pepper on top for color & crunch. Simple, fast, cheap and so tasty!
Tags: all-purpose flour, bacon, chicken broth, Chinese red sauce, Chinese scallion pancakes, eggs, peanut oil, salt, spring onions, sweet chili sauce
Oohhh yum. I’ve seen these all over lately – I’ll have to try my hand at them some time!
@TheWoman:
If you make them, do yourself a huge favor and add ham slices and bamboo shoots. That makes them simply irresistible.
Hee, jij maakt ze gewoon zoals gewone pannekoeken, met beslag in plaats van deeg! :) Mag ik je dit recept ter variatie aanraden?
http://bigboldbeautifulfood.blogspot.com/2009/03/scallion-pancakes.html
Deeg van bloem en warm water, en zodanig opgerold en uitgerold dat je er hemelse, luchtige pannekoeken vol laagjes mee krijgt. Echt idioot lekker, al zien de jouwe er ook bijzonder smakelijk uit! :)
I never would have thought to use broth. Great idea.
I LOVE your blog. There are so many baking blogs out there, it’s unique and refreshing to find someone who focuses on savory flavors and ingredients.
@Ilona:
Ik heb ze zo wel eens gegeten, dat was meer een koekjes idee, vond ik. Maar vermoed niet dat je daar lagen ham, champignons en bamboe scheuten doorheen kan doen. En dat vind ik nou juist zo lekker!
We’re making your stoofvlees tonight, but I think we might have to make these pancakes tomorrow! I’ve seen a few recipes for these on foodgawker, but have never gotten around to trying them. I trust your recipes so this is the final kick I need to make them! Can’t wait!
@Alison:
My recipe is slightly different. Most Chinese pancakes are more like cookies. I really turn it into a pancake. They’re so good loaded up with ham and veggies and drizzled with red sauce.
This is perfect for my daughter who is allergic to milk and milk products! Thank you so much for posting this.
Ik vind de versie met deeg in plaats van beslag helemaal niet kook-achtig, wél brood-achtig. Meer naan dan koekie. :)
Koek-achtig, niet kook-achtig. :)
@Ilona:
Beetje bladerdeeg/brood achtig. Vind ze niet echt pannekoeken, meer roti/naan ja!
WOW Kay!! This recipe is going right to the top of my list for the next Steeler game day menu. I was planning on making Jaden’s firecracker shrimp from Steamy Kitchen & these pancakes will go perfectly with them. I’m always looking for something different to make the guys at my house and there isn’t anything in them that they wouldn’t eat (picky,picky). I learned a neat little trick to do with cutting scallions when I was still cooking in restaurants here. If you take a scallion that’s not too thin on the green part and fold it in half along the length of the green then slice it on the diagonal you will get neat little chevron shapes. They look especially cool for a garnish. Thanks Kay for another great recipe!
Awesome! This is making my mouth water. Thanks for the inspiration.
OOOOH! Those look easy and scrumptious! I just made some hot’n spicy chile sauce that would be perfect to serve with these.
Thanks for sharing!
Ohhh yum! What exactly is a bacon rasher? Is it like jowls or something? It almost looks like prosciutto. Oh wow.. I bet that would taste awesome in this huh?
Thanks! Oh and I miss your recipe ‘cards’!
@Trish in MO:
It’s just a thin slice of bacon. Probably a British thing. We’re so close to England we’re taught English the UK way here.
Brilliant – using chicken stock is a really neat idea. Must-have-some-of-these-now………….
GREAT! Thanks for another one I am going to get addicted too. One question Kay, what sort of heat are you cooking this guys at? Medium? High? Medium-High? High-low? :) Bear in mind I have an electric stove so heat is always a problem. :)
@Kait:
Things like this I usually cook at medium, Kait! I used to have one of those electric stoves, loved it.
Thanks loads Kay. Did you not find it was very difficult to say…lower your temperature fast enough and such with an electric stove? That is what I have always found to be the case. I would love gas, but no apartment I have ever lived in had gas. :)
By the way, I am addicted to your Pork Strips. Mmmmmm best I have ever had. :)
@Kait:
It’s been 10 years ago, so I don’t really remember that anymore. I do know I had a hard time to switch back to gas. It’s a heck of a lot easier to clean than a gas stove, that’s for sure.
This is different than the Chinese version I grew up with. I will have to try this. It looks like it’s on the doughy side. The version I am used to is on the flaky side.
@Gloria Chen:
I know! They are more on the bread like and flaky side. I like those too but these really lend themselves for other ingredients as well. You can turn them into a meal, so to speak.
I think this is more like Korean pajeon than Chinese scallion pancakes… since Korean pajeon uses a batter while with Chinese scallion pancakes you have to make a dough…
But still yummy… I find this easier to make too.
Those pancakes look good! I have been wanting to try making scallion pancakes.
This recipe looks so good. Very similar to the Russian pancakes I’ve made in the past with onions.
Will give these a try – though I’ll substitute whole wheat flour for the all – purpose since I don’t keep any white flours in the house anymore.
I thought these looked really great and tried it out tonight. I was very disappointed and want to know what I did wrong. They were a bit flat on the flavor and would not brown like the ones in the photos. I used sliced ham and added sliced mushrooms as suggested. But, even after cooking them for a long time they were still pale and tasted doughy. I guess it is back to egg foo yung for me. That is also easy and I can make it without problems.
Usually your recipes turn out great so I thank you for that. I wish this one had also.
@Jackie Van Zanten Richardson:
They didn’t work out for you? Sorry to hear that. I have no idea what you did wrong, because I never have that problem. They always turn out beautifully brown for me.
If they were still pale, I can see why they tasted bland. That’s like eating raw dough!
I made these for lunch the other day and they were really good. I added leeks and ham and Iam so glad I did because they turned out great!. Even my picky 5-year-old loved them.
These were fabulous, Kay! I mixed the chili pepper in with the batter and we had babi pangangsaus with them.
Groetjes, Kaar
Bookmarked! I will definitely be trying these later this week. I’m glad someone else asked what a “rasher” was, I was befuddled!
I again have to compliment you on phenomenal job that you do with the production quality of your blog. The content, layout, and photography are a standout in the food blogging genre.
@Mona:
“I think this is more like Korean pajeon than Chinese scallion pancakes”
That’s what I thought. Looks yummy!
I made these last night and they were delicious! The only thing I added was a few leftover green beans (jarred variety) that I had left from my lunch. I think I’ll be making these a lot this week, playing around with different ingredients. Thanks so much for sharing this one! Oh, and I made the stoofvlees on Friday and it was wonderful. My boyfriend and I were salivating as it was cooking as the smells wafted their way around the house. It tasted even better!
Yum! These are one of my fav things to order in Chinatown. Thanks for posting a recipe! Can’t wait to give ‘em a spin at home.
MMMmmmmm. I made these on the weekend. They were a hit. Mine looked just like your photo too. I even took a picture. LOL. I put bean sprouts in mine along with the onions. Next time I will expand and add mushrooms and ham or something. :) They were simple and delish. :) Thanks Kay!
well, let me tell you, I lived 2 years in Shanghai and this scallions pancakes look pretty faithful to the original ones. omg, they’re so good.
How awesome it that? I love the addition of bacon!
NjamNjam!