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Wednesday, February 13, 2013

Chinese Spring Festival meets Pancake Day: Scallion Pancakes

With all the snow and the pre-Valentines baking I got distracted from the fact it was Chinese New Year at the weekend: happy new Year of the Snake!

And then Pancake Day was already upon us (yesterday), demanding a pancake feast... Scallion pancakes seemed to be the perfect way to celebrate both at once, in food form (of course... both celebrations seem to be mainly about food, perhaps that's why I like them so much...).

I mainly referred to this recipe, also this one.

(makes 4 fairly large pancakes)

For pancakes:
2 cups plain flour
1 tsp baking powder
1 cup boiling water
1/2 cup scallions (aka spring onions aka green onions - about 4), sliced
1/2 cup veg oil mixed with 1 tbsp sesame oil
salt+white pepper

For dipping sauce:
1/4 cup light soy sauce
1/4 cup rice vinegar
1/4 cup sliced scallions (about 2)
1 tsp red chilli flakes
1 tsp chopped root ginger
1 tsp sugar

Mix flour and baking powder together in a bowl with a fork. Dribble in the boiling water gradually and steadily, mixing with a wooden spoon the whole time. Bring together into a ball of dough and then let rest (covered with a damp cloth) for 30 min or so.

While the dough rests, chop the scallions and prepare the dipping sauce by mixing all the ingredients together in a small bowl.

To make the pancakes, roll the dough out on a floured surface into a large rectangle about 8 mm thick. Brush the rectangle with the oil mixture, sprinkle the chopped scallions all over, then season with salt and ground white pepper. Next, carefully roll the rectangle up as if rolling up a swiss roll, going from a long side, so you end up with a long sausage shape. Cut the sausage into four. Take one piece, pull it out and squish it a little, twist it three times, then wrap it round into a flattened spiral. Roll it out into a thick (~8 mm thick), round pancake, about 5-6 inches diameter. Repeat with the other three pieces.

Heat any remaining oil mixture (or additional veg oil) in a frying pan. When hot, place a pancake in it and cook on one side until browned, then flip and brown the other side. Eat hot, cut into wedges and dipped in the dipping sauce.


Wow. These were quite delicious. I probably won't get around to making them again til some Pancake Day in the distant future, but damn they were good. The dipping sauce was a great idea: its spicy / salty / sour / sweet ness really cut through the greasy, stodgy (in a good way) pancake beautifully. Despite the large quantity of scallions used, there was no lingering onion taste.
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