Scallion Pancakes

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dairy free, quick-n-easy
Recipe photo
Hands-on time:
Total time:
Yield: 6 pancakes, 12 servings

Recipe photo

These are fun to make if you like what I call the "mud pie" school of cooking. They're messy to make and to cook, but the combination of crispy, chewy, salty, and savory is both irresistible and unforgettable. The ingredients couldn't be simpler; the trick is getting comfortable with the goopiness involved.

For step-by-step pictures of this recipe in action, click the blog link at right (just above the directions). As an extra bonus, you'll get to see my brother in a kilt — and me in my wedding dress! — Susan Reid, Baking Sheet editor

Scallion Pancakes

star rating (1) rate this recipe »
dairy free, quick-n-easy
Hands-on time:
Total time:
Yield: 6 pancakes, 12 servings
Published: 09/14/2012

Ingredients

  • 2 bunches (about 1 1/4 cups) scallions, washed and cut on the bias
  • 1/2 cup peanut oil
  • 2 tablespoons kosher salt
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 to 2 cups water
  • peanut oil to cover dough, plus more for frying

Tips from our bakers

  • Pancakes can be kept warm in a 250°F oven until the entire batch is finished.
  • See step-by-step photos and complete directions for this recipe on our blog; click the link just above the directions.

Directions

see this recipe's blog »

1) Combine the scallions, 1/2 cup peanut oil, and kosher salt in a bowl; set aside.

2) To make the dough: Put the flour in the bowl of a stand mixer fitted with a paddle. Turn the mixer on low speed, and as it's running, add 1 1/2 cups water in a steady stream. Mix until the flour is evenly moistened; it will likely look like oatmeal at first.

3) Keep mixing for another minute; stop the mixer and touch the dough. It shouldn't be so wet that it coats your finger; but you should be able to pull up a bit of it by pinching it: it will be very stretchy. Add more water if the dough seems tight, and mix the dough at low speed for another 5 minutes.

4) When the dough is smooth and very stretchy, pour enough peanut oil over the top to completely cover it.

5) To shape the pancakes: Have some fold-over sandwich bags on hand. Pour a generous puddle of peanut oil into a baking sheet with a rim.

6) Take a handful of dough and place it in the puddle of oil. Grease your fingers and spread the dough out in all directions until you can almost see through it.

7) Scoop up 2 tablespoons of the filling mixture and spread it evenly over the dough. Working from the top, roll the dough into a log. Hang on to one end and coil the log into a spiral, pinching the ends together. Place the pancake in the waiting sandwich bag.

8) To cook the pancakes: In a large, heavy frying pan set over medium heat, pour in enough peanut oil to coat the bottom of the pan to 1/4" deep. Heat the oil until you see ripples across its surface.

9) On a greased plate, spread out the pancake until it's 3/8" thick and about 6" in diameter. Now the tricky part: Pick up the pancake with 2 hands and carefully place it into the oil. Cook for about 3 minutes, until the first side is golden brown. Using tongs, turn the pancake and cook for another 3 minutes, until golden brown.

10) Remove the pancake from the pan and place on a cutting board lined with absorbent paper; turn it over to drain the second side. Repeat with the remaining pancakes. Cut each pancake into 8 wedges, and serve with dipping sauce.

Yield: 6 pancakes, 12 servings.

Nutrition information

Serving Size: 95g, 1/2 pancake Servings Per Batch: 12 Amount Per Serving: Calories: 265 Calories from Fat: 126 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 0mg Sodium: 963mg Total Carbohydrate: 30g Dietary Fiber: 1g Sugars: 1g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 01/06/2013
  • Veronique from MA
  • We ordered scallion pancakes for New Years Eve takeout and found scallops in the bag instead when we got home. Ironically the lastest 'The Baking Sheet' had just come in the mail with a recipe for them. I was a bit scared after reading the recipe and blog thinking these could be a disaster to attempt. I don't have a big mixer with a paddle so I mixed them with my hands. After adding the water to the flour in a bowl I then took the mixture out and sat down and squeezed the dough back and forth through my hands until smooth. I imagine the Chinese did it this way before Kitchen Aid was invented. Everything went rather well and not much of a mess at all. The finished pancake was a bit puffier than what we are used to but tasted like it came straight from our chinese restaurant. The only downfall was these were way too salty for our tastes especially when dipped in the sauce (made with low salt soy sauce). I would be tempted to use only a 1/4 of the called for 2 tablespoons of salt next time. Good idea for something different to serve guests for munchies. The guys will love them for Superbowl 1/2 time.
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