Sep 11, 2009

Chinese Scallion Pancakes

 

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!


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    40 Comments »

    1. 1

      Oohhh yum. I’ve seen these all over lately – I’ll have to try my hand at them some time!

      TheWoman on Sep 11, 2009 @ 11:13 am Reply
    2. 2

      @TheWoman:

      If you make them, do yourself a huge favor and add ham slices and bamboo shoots. That makes them simply irresistible.

      Kay on Sep 11, 2009 @ 11:16 am Reply
    3. 3

      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! :)

      Ilona on Sep 11, 2009 @ 11:21 am Reply
    4. 4

      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.

      Heather on Sep 11, 2009 @ 11:23 am Reply
    5. 5

      @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!

      Kay on Sep 11, 2009 @ 11:25 am Reply
    6. 6

      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 on Sep 11, 2009 @ 11:50 am Reply
    7. 7

      @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.

      Kay on Sep 11, 2009 @ 11:55 am Reply
    8. 8

      This is perfect for my daughter who is allergic to milk and milk products! Thank you so much for posting this.

      Joni on Sep 11, 2009 @ 12:00 pm Reply
    9. 9

      Ik vind de versie met deeg in plaats van beslag helemaal niet kook-achtig, wél brood-achtig. Meer naan dan koekie. :)

      Ilona on Sep 11, 2009 @ 12:16 pm Reply
    10. 10

      Koek-achtig, niet kook-achtig. :)

      Ilona on Sep 11, 2009 @ 12:17 pm Reply
    11. 11

      @Ilona:

      Beetje bladerdeeg/brood achtig. Vind ze niet echt pannekoeken, meer roti/naan ja!

      Kay on Sep 11, 2009 @ 1:23 pm Reply
    12. 12

      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!

      Andilynn on Sep 11, 2009 @ 2:05 pm Reply
    13. 13

      Awesome! This is making my mouth water. Thanks for the inspiration.

      FransticFood on Sep 11, 2009 @ 4:37 pm Reply
    14. 14

      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!

      Kath on Sep 11, 2009 @ 4:57 pm Reply
    15. 15

      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 on Sep 11, 2009 @ 4:59 pm Reply
    16. 16

      @Trish in MO:

      What exactly is a bacon rasher?

      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.

      Kay on Sep 11, 2009 @ 5:27 pm Reply
    17. 17

      Brilliant – using chicken stock is a really neat idea. Must-have-some-of-these-now………….

      Ann on Sep 11, 2009 @ 6:05 pm Reply
    18. 18

      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 on Sep 11, 2009 @ 6:40 pm Reply
    19. 19

      @Kait:

      Things like this I usually cook at medium, Kait! I used to have one of those electric stoves, loved it.

      Kay on Sep 11, 2009 @ 6:43 pm Reply
    20. 20

      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 on Sep 11, 2009 @ 7:04 pm Reply
    21. 21

      @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.

      Kay on Sep 11, 2009 @ 7:07 pm Reply
    22. 22

      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 on Sep 11, 2009 @ 8:15 pm Reply
    23. 23

      @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.

      Kay on Sep 11, 2009 @ 8:19 pm Reply
    24. 24

      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.

      Mona on Sep 12, 2009 @ 1:59 pm Reply
    25. 25

      Those pancakes look good! I have been wanting to try making scallion pancakes.

      Kevin on Sep 12, 2009 @ 5:20 pm Reply

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